Thai Coconut Shrimp Soup

PREP & COOK TIME: 30 MINUTES

Serves 6

Ingredients

454g (1 bag) Rock Harbour White Pacific Shrimp, Tail-Off

1/4 Onion, sliced

1/3 cup Ginger, roughly chopped

1/3 cup Garlic, minced

1 1/2 cups Shitake, stems removed & sliced

6 pc Thai Chili, finely diced

1 pc Scallions, julienned

Handful of Cilantro, roughly chopped

1/4 cup Vegetable Oil

1 tbsp Curry Paste

4 cups Chicken Broth

10 dashes Fish Sauce

7 cups Coconut Milk

1/2 Brown Sugar

Zest of 1 Lime, Juice from 2 Limes

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Garnish

Fried onions

Scallions

Thai Basil

Thai chili

Cilantro

Lime wedge

Directions

1. In a large pot, heat oil on high heat. When the oil is almost at smoking point, add onion, ginger and garlic. Stir and cook until slightly translucent.

2. Add curry paste and Thai chillies, turning heat down to medium heat. Cook out the curry paste until the oils start to separate, approximately 10 min. Season with some salt.

3. Add shiitakes and cook for 5 min. Add chicken stock, brown sugar, turn heat back up and reduce by half.

4. Add fish sauce and coconut milk. Turn heat down to medium. Add lime zest and juice and reduce for another 10 min.

5. Add shrimp and allow to cook for approximately 7 min.

6. Finish soup with cilantro

Garnish with scallion, Thai basil, fresh cilantro, Thai chili, lime and a sprinkle of fried onions.

White Pacific Shrimp Tail-Off

Raw, P&D, Tail-Off