I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious. A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.
It does sound very strange – making broth without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! – an almost effortless summer soup that is refreshing and flavorful.
I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste. Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!
I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .
COCONUT RED CURRY SUMMER SOUP
WITH RAW VEGETABLES AND GRILLED SHRIMP
Prep and cook time 30 minutes; Serves 4 as a main dish
2 cans (14 ounces each) coconut milk
1 tablespoon red curry paste
4 cups vegetable broth
1 nob (about 4 inches) fresh ginger, sliced in 1/4 inch slices
3 cloves garlic, sliced
2 tablespoons tamari soy sauce
2 tablespoons fish sauce (omit for vegetarian version)
1 tablespoon lime juice
1 tablespoon sugar (or other sweetener to taste) ( I used stevia)
A few dashes cayenne pepper sauce to taste (I like Frank’s Red Hot)
Salt and Pepper to taste
Bring coconut milk to boil in a large sauce pan. Add red curry paste and whisk and cook until reduced about in half. Add broth, ginger and garlic. Turn off heat and cover and let steep for at least 20 minutes. Strain broth and add remaining ingredients listed above. Cover and keep warm.
2 cups grape tomatoes, halved
2 stalks celery, sliced 1/4 inch thick
1 handful cilantro leaves
2 cobs of corn (Or frozen thawed corn)
1 pound frozen thawed raw medium-sized shrimp, shells and vein removed
2 tablespoons canola oil
1 teaspoon smoked paprika or chile powder
8 ounces cooked pasta or 1 cup cooked rice (use your leftovers!)
Mix together the oil and the smoked paprika and brush on the shrimp and the corn. Grill on barbecue grill at very high heat until lightly charred. Cut the kernels off the corn cobs.
Assemble the soup by placing a little of all the above ingredients in bowls and then spooning in the broth as desired.
That’s it. Soup’s On!
Other summer soups of note:
Or, by other food lovers:
Sunny Summer Squash Soup, Fat Free Vegan Kitchen
Vichyssoise, The Kitchn
Summer Corn Lobster Soup, Sippity Sup
Summer Squash and Zucchini Soup, Eat This
Summer Apricot Soup, My French Kitchen
Seven Summer Soups, The Soup Chick
Zucchini and Yellow Squash Soup, Kalyn’s Kitchen
Southwestern Cheese and Summer Squash Soup, The Spiced Life
Summer Soup au Pistou, Savour Fare
Cabbage and Tomato Soup, Teczcape
Italian Summer Vegetable Soup, Baked Alaska
— posted by Donna