6 cups chicken stock
2 cups of frozen (thawed cleaned shrimp-tails on is okay)
1 cup of diced firm tofu
1 bunch scallions chopped and divided (green and white)
1/2 a can up to one can coconut milk
1-2 Tbs of Sambal Oelek (garlic chili paste)
1-2 Tbs soy sauce (or to taste)
2 Tbs Fish sauce (or to taste)
1 tsp sesame oil (optional)
Juice of one lime (more to serve at the table as garnish)
1 bruised lemongrass stalk
1 tsp brown sugar
2-4 cloves of garlic grated (about 1 Tbs worth)
2 inches of ginger grated
Optional garnishes: lime wedges and thai basil leaves.
Place all ingredients in soup pot with the exception of the shrimp, coconut milk and green parts of the scallions. Bring to a boil for 4-5 minutes. Then add shrimp and cook for 3-5 until shrimp is cooked cooked. Lower the heat and add the coconut milk then taste for flavor. Adjust as needed for salt, spice, sweetness and sourness. Ladle bowls of soup and garnish with sliced green scallion tops. Enjoy.
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