Thai Curry-Coconut & Lemongrass Soup

Hello, passionate readers! This week I decided to make a 3 course spring meal which is perfect for family dinner, unexpected guests or a planned friends party. If you have vegetarians in your party, don’t worry! I got your back. All you need is a couple free hours, good music in the back and a passion for cooking. Let’s get started.

Thai Curry-Coconut & Lemongrass Soup

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Ingredients (4 servings) :

  • 1 tbsp vegetable oil
  • 3 tbsp thai green curry paste
  • 3 tbsp minced garlic
  • 5 scallions (thinly sliced)
  • 6 cups mixed sliced vegetables( I used bell peppers and portobello mushrooms )
  • 3 cups lemongrass paste
  • 1 cup heavy cream
  • 2 cups vegetable stock
  • 1 can unsweetened coconut milk
  • 8-9 small shrimps (optional)
  • 1 tbsp olive oil
  • kosher salt
  • black pepper
  • steamed white rice (optional)

Directions:

Start with the preparation of your veggies. Cut them(scallions, bell peppers, portobello mushrooms) in medium size cubes, mix them and leave on side.

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Warm the vegetable oil in a large stockpot over a medium-high heat. Add the green  curry paste and the minced garlic and sauté for 3-4 minutes. Then add the mixed sliced veggies and the lemongrass paste and cook for another 5 minutes.

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Once it starts smelling good, add the veggie stock and the coconut milk. Cover with lid and stir it every now and then, about another 5-6 min. I decided to add shrimps for flavor, but you can totally substitute it for chicken, noodles or just steamed white rice. I seared the shrimps in olive oil for extra flavor before adding them to the soup. (about 3-4 min).

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Add the cooked shrimps and heavy cream and let it all simmer together.  Add the salt, black pepper and more curry paste or powder, if desired.Cook and stir until the mushrooms and bell peppers are completely soft and the broth is thicker.

Serve right away with some lime or lemon wedges on side or top it with fresh cilantro.

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