Spicy Thai Coconut Shrimp Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
2 Tbsp butter
2 tsp chopped thai red chile, seeds removed
6 cloves of garlic, minced
2 tbs fresh Lemongrass, chopped
1 tbs thai Galangal ginger, peeled, minced
5 cups, fat free, low sodium chicken broth
2 cans light coconut milk
3 tbs fish sauce
2 tsp black pepper
1 tsp salt
1 tbs lemon juice
8 large basil leaves, chopped into ribbons 16 large shrimp, raw, peeled and deveined, tails off (can substitute
1 cup, chopped raw chicken)
In a large pot over medium-high heat, melt the margarine. Add the chile and the lemon grass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.
Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.
Adapted from domestic fits.com