Shea Sylvia is a former Californian currently living in the suburbs of Kansas City with her fiancé and their two pugs. She spends her days as a social media strategist for an advertising agency and her nights attempting to be a culinary genius. Check out her other recipes (and everyday adventures) on her blog, That’s What Shea Said.
It’s that time of year again. You know, the time when basically everyone you know has the flu or The Worst Cold Ever. And let’s not even talk about the frigid temperatures. I don’t know about you guys, but I just want to put on some flannel PJs and a fleece robe and giant slippers and burrow under fourteen blankets. And eat some soup. Soup is like a portable heater. It’s soothing and homey and it really does make winter nights a little bit better. My favorite is a spicy Thai soup that I swear kills any germs that may be attempting to infiltrate your system and it’s just downright delicious. It warms the soul. I promise.
Thai Fire Pot Soup
Adapted from Eat, Live, Run: http://www.eatliverun.com/fire-pot-soup/
- 1 cup jasmine rice, rinsed well
- 2 cups water
- 1 tsp salt
- 3 dried Thai chilies
- 1 tablespoon coconut oil
- 1 pound jumbo raw shrimp, peeled & deveined (get the wild caught kind if you can)
- 3 tbsp Thai red curry paste
- 2 cups low-sodium vegetable broth
- 1 14-oz can light coconut milk
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1 handful basil leaves, torn (use Thai basil if you can)
- 1 stalk lemongrass, sliced into thick pieces
- Salt & pepper to taste
- 1 handful cilantro, chopped (optional)
Add the jasmine rice and water to a small saucepan over high heat. Add the salt and bring to a boil. Reduce to low, cover and let simmer for 20-25 minutes.
Fill up a small bowl with hot water. Add the dried chilies and let sit while you prepare the soup. This should help them reconstitute a bit. Pro tip: try not to touch them with your bare hands. These are potent lil’ guys. Definitely DO NOT touch your eyes after handling a chili.
Heat the coconut oil in a heavy saucepan or high-walled skillet over medium-high heat and cook the shrimp until just pink. Remove shrimp and set aside.
Add the curry paste to the remaining coconut oil and whisk to combine for 1-2 minutes. Don’t freak out if the remains of the shrimp start to brown in the pan. Slowly add the vegetable stock and whisk quickly to scrape up any bits of shrimp and curry paste. Whisk well to combine. Add the coconut milk, whisking constantly. Add in the fish sauce, brown sugar, basil, lemongrass and the Thai chilies and stir to combine. Add salt and pepper to taste and let simmer for 5 minutes. Add the shrimp and let simmer for another 3-4 minutes.
Remove the lemongrass and chilies. Serve over a heaping spoonful or two of steamed rice. Top with chopped cilantro, if desired.
Serves 2-4 (2 as an entrée, 4 as a starter)
In the event that you are counting calories (hello New Year’s resolutions!), half of the full amount of soup with rice has approximately 380 calories.
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