The wonderful Thai soup is an adaptation of a soup I found on Elana’s Pantry. A beautiful food blog dedicated to gluten free recipes and organic wholesome goodness. Bon Appétit!
1 tablespoon grapeseed oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups fish stock
28 ounces coconut milk
1 tablespoon agave
½ pound crimini mushrooms
2 pounds prawns, shelled
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce
Garnish with:
½ cup cilantro, minced
2 serrano chilies, thinly sliced
¼ cup scallions
1 lime, cut into wedges
Warm oil in a large saucepan over medium heat. Add shallots and cilantro, stirring frequently until softened about 2 to 5 minutes. Stir in stock, coconut milk and agave and bring to a simmer. Pour broth through a fine mesh strainer and discard solids (shallot and cilantro) and return broth to saucepan. Reduce heat to medium and add mushrooms cooking until tender 2 to 3 minutes.
Add prawns and cook, stirring constantly, until no longer pink. Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup. Ladle soup into bowls and garnish with cilantro, chilies and scallions. Serve with wedges of lime.
Serves 4
