Comforting Thaï soup (shrimp version)

Creamy and flavorful, this soup will quickly become the star of the cold nights.

Prep Time25

Cook Time15

Course: Main Course, Soup

Servings: 8 servings

1 kg raw shrimps, cleaned and deveined (whole or chopped)
500 g frozen vegetables, or fresh, chopped cauliflower, broccoli, green beans, carrots
500 g frozen mushrooms or fresh, or canned
1 handful frozen green beans (optional)
1 onion, chopped frozen, or raw
2 tbsp fish sauce
¾ tsp red curry paste no additives
400 ml coconut milk, lite coconut milk, or cream of coconut (depending on your preference of thickness and creaminess)

Boil 1L of water in a kettle.
If you're adding pasta, heat water in a large pot.
Pre-heat a cast-iron pot, and once hot, start to sauté the frozen vegetables on medium-high heat.
When all their water has evaporated, add the onion and sauté everything until lightly golden.
(If you're using fresh vegetables, sauté the onion and mushrooms, and once water has evaporated, add the other vegetables and saute everything until lightly golden. )
Lower the heat to medium-low. Deglaze with 1L of boiling water from the kettle, add the coconut milk and fish sauce, all the seasonings, the shrimps, and mix until well combined.
Cover and wait until it starts to boil again, then lower the heat to low and add the rest of the shrimps. The lower the temperature, the moister the shrimps.
During the waiting time, cook the pasta, if using.
For SCD, serve as is, laddled into bowls, or with toasted buns on the side (see"bread and butter" post for the recipe).
For non-SCD, add the pasta in each bowl ( don't put them into the soup pot, it would ruin your leftovers.) Sprinkle some cilantro if you like.
This soups reheats well on low heat. Avoid boiling it, not to overcook the shrimps.
Enjoy :-)