The long list of ingredients in this Thai-inspired recipe could easily mislead you into thinking that this soup is complicated to make. However, it is actually very easy to put together. You can also use firm white fish or chicken for this recipe, instead of shrimp.
You can find the following “starred” ingredients at Trader Joe’s or in the specialty foods section of your local supermarket.
Makes 1 serving
- 6 cups fish stock* or chicken broth
- 5 thin slices fresh ginger root, peeled
- 1 lime (zest only) or 2 kaffir lime leaves*
- 1 bunch of chives
- 1/4 cup fresh cilantro, chopped, divided
- 1 Tbsp. coconut oil
- 1 14 oz. can light coconut milk*
- 2-3 Tbsp. Thai fish sauce*
- 3-4 Tbsp. Thai green curry paste*
- 4 shallots, chopped
- 1 lb. large shrimp, uncooked, peeled and deveined*
- 1 lb. calamari prepared and cut into rings
- 2-4 Tbsp. fresh lime juice
- Celtic salt and pepper, to taste
- 2 lemongrass stalks, cut into 1” pieces*
- Optional: Thai red chili paste*
Pour the fish stock (or chicken broth) into a large, heavy pot. Add the fresh ginger slices, lemon grass stalks and about half of the lime zest. Then add half of the chives, along with the cilantro and lemon grass. Bring mixture to a boil then reduce the heat and cover, simmering gently for 20 minutes. Strain the stock and discard the herbs.
In a small or medium-sized saucepan, cook the oil and shallots over medium heat for a few minutes, until the shallots just begin to brown. Then stir the shallots into the stock.
Add the coconut milk, the remaining lime zest and 2 tablespoons of fish sauce. Heat gently until simmering, then reduce the heat and cook for about 5-10 minutes. Add in the Thai green curry paste, calamari and shrimp and cook for another 3-5 minutes. Then add lime juice and season with more fish sauce to taste. Garnish with the remaining cilantro and chives. This soup can be frozen or stored in the fridge for 2 days.