AwesomeBites

Tag: coconut milk

  • Pumpkin Thai Curry Soup with Shrimp

    Pumpkin Thai Curry Soup with Shrimp

    Serving the office "Soup of the Day!"

    2 Cans Pumpkin
    2 Cans water (measure using the pumpkin cans)or Chicken Broth
    2 Cans unsweetened Coconut Milk
    1 Can Carrots and Onions pickled with jalapenos
    2 tsp Chinese Five Spice
    1 tsp black pepper
    1 tsp salt
    Using a stick blender, puree ingredients.

    Serve with the following garnishes:
    1 Tablespoon of Coconut Milk
    Chopped Green Onions or Thai Basil
    2-3 Deveined, Cooked Shrimp with the Tails on
    Wedge of Lime
    1 tsp Sweet and Spicy Chili Sauce

    Garneshing the Soup

    Very good soup. I made for the office and they loved it!
    I know it seems like a bunch of garnishes, but they are all worth it.

  • Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger

    Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger


    2 T Canola oil
    2 inch piece of ginger, smashed with back side of knife
    1 stalk lemon grass, remove first layer and cut on bias into 2 inch pieces
    Lime zest
    1 tsp Thai Red Curry Paste (gonlongol)
    2 cloves garlic, smashed
    1 cup chicken broth
    2 pounds manilla clams, make sure they are all closed, rinse in cold water right before cooking
    1 12 ounce can coconut milk
    1 generous tablespoon Thai Chili Soya Paste (Look for sugar, tamarind, shrimp paste and fish sauce in the ingredients)
    Thai Fish Sauce to taste (Squid brand with shrimp on label or three crabs)
    2 Tablespoons each cilantro adn mint, chopped
    Cilantro Sprigs for garnish,

    In a soup or braising pot over high heat add oil, ginger, grass thai curry paste, and garlic. Fry over high heat until all ingredients have releases their flavor. Please note, curry paste is very hot. Use in a well ventilated area and according to your taste.

    Add lime zest and broth. Bring just to a boil. Add clams and give pan a good stir. Cover with tight fitting lid and cook for 5 minutes over high heat. Remove opened clams with slotted spoon.
    Add coconut milk, chili paste and fish sauce. Blend well and bring to a boil. Cook for 2-3 minutes.
    Season to taste with 1/8 cup sugar and more Thai Red Curry Sauce.

    Divide clams among soup bowls, ladle sauce over clams then garnish with cilantro.

    Serve with fresh bread and butter and lemon wedges. You can also serve over noodles.