Spicy Thai Shrimp Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2-3 tablespoons olive oil
2 bell peppers, chopped
3 leeks, thinly sliced
2 jalapeño peppers, finely minced
1 small cube of ginger, finely minced
5 cups vegetable stock
20 ounces crushed tomatoes
1 tablespoon curry powder
1 teaspoon kosher salt
½ teaspoon fish sauce
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1½ cups basmati rice
1 12-ounce can light coconut milk
1 pound fresh shrimp, peeled, deveined, tails removed, and cut in half
Instructions:
Serves: 8 servings
Heat your olive oil in a large, heavy bottomed pot over medium heat. Add in your bell peppers and cook until slightly softened, about 3 minutes, then add in the leeks and cook for another 5 minutes. Add in the minced jalapeños, cook for 2 minutes, then add in the ginger and stir to combine, cooking for only 1 minute or so.
Add in the stock, tomatoes, curry powder, salt, fish sauce, and spices, then add in the rice. Cover and simmer for 35-40 minutes, until the rice is tender, and be sure to stir every so often so the rice doesn’t burn to the bottom.
Stir in the coconut milk, then the shrimp. Stir to combine and simmer for 5 minutes, until the shrimp are pink and cooked through. Taste, adjust seasonings as necessary, and serve. This will keep well in an airtight container in the fridge for up to 3 days.
From crepesofwrath.net