Recipe and Styling by Libbie Summers
Photography by Chia Chong
A light yet big flavored soup that delivers in 40 minutes.
Shrimp Coconut Curry Soup
1 tablespoon vegetable oil
1 medium onion diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon red curry paste
1 teaspoon brown sugar
4 cups vegetable stock
2-inches fresh ginger root, peeled and cut into chunks
2-inches lemon grass, smashed
1 jalapeno, sliced plus more for garnish
1/2 cup cilantro leaves plus more for garnish
2 tablespoons fish sauce
1 (13.5 ounce) can coconut milk
3/4 pound medium shrimp, shelled and deveined
In a medium stock pot over medium heat, add the oil and onions. Cook stirring until onions are translucent (about 5 minutes). Stir in the garlic, cumin, curry paste and sugar. Cook for an additional minute. Stir in stock, ginger root, lemon grass, peppercorns, jalapeno, cilantro and fish sauce. Bring mixture to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, strain (discarding the solids) and return the strained broth to the pot over medium heat. Stir in coconut milk, shrimp, mushrooms and lime juice. Cook until the shrimp is completely cooked through (about 5 minutes). Serve immediately garnished with cilantro and jalapeno slices if desired.
Libbie’s Food Styling Props: Surface is a table painted with chalk board paint. Bowl is a fresh coconut and sitting on top of a vintage cinnabar bracelet. Spoon I purchased years ago from an artist on the island of Antigua. He carved it from a coconut shell. I look for him every time I go to the island, but have yet to find him again…this beautiful spoon is one of my most treasured utensils.
Let us show you an easy way to open a coconut! HOW TO: OPENING A COCONUT