Shrimp and squid are cooked in a rich fish broth with garlic chives, ginger, herbs, shallots, curry, and coconut milk. Fresh mussels or firm white fish may be substituted for the squid.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2-1/2 cups fish stock
- 5 thin slices fresh root ginger
- 2 lemon grass stalks, chopped
- 3 kaffir lime leaves, shredded
- 1 ounce (1 bunch) garlic chives, chopped
- 1/2 ounce fresh coriander (cilantro)
- 1 Tablespoon vegetable oil
- 4 shallots, chopped
- 1 (14-ounce) can coconut milk
- 3 Tablespoons Thai fish sauce
- 4 Tablespoons Thai green curry paste
- 1 pound uncooked large prawns (jumbo shrimp), peeled and deveined
- 1 pound prepared squid
- A little lime juice (optional)
- Salt and ground black pepper
- 4 Tablespoons fried shallot slices, to serve
Preparation:
Pour the stock into a pan and add the slices of fresh ginger, the chopped lemon grass and half the lime leaves.
Add half the chopped chives to the pan with the coriander stalks. Bring to the boil, then simmer gently for 20 minutes. Strain the stock.
Rinse the pan, then add the oil and shallots. Cook over a medium heat for 5 to 10 minutes, stirring occasionally, until the shallots are just beginning to brown. Stir in the stock, coconut milk, the remaining lime leaves and half the fish sauce. Heat gently until the soup is just simmering and cook over a low heat for 5 to 10 minutes.
Stir in the curry paste and the peeled prawns and cook for 3 minutes. Add the squid, cook for a further 2 minutes. Add the lime juice, if using, and season.
Stir in the remaining fish sauce, chopped chives and the chopped coriander leaves. Serve in warmed, shallow bowls sprinkled with fried shallots.
Yield: 4 servings
Variations:
Instead of squid, you could add 14 ounces firm white fish, such as monkfish, cut into small pieces.
You could also replace the squid with fresh mussels. Steam 1-1/2 pounds closed mussels in a tightly covered pan for about 3 minutes, or until the shells have opened. Discard any that remain shut, then remove the mussels from their shells.
Recipe Source: One-Pot, Slow-Pot & Clay-Pot Cooking by Jenni Fleetwood (Hermes House)
Reprinted with permission.
Add half the chopped chives to the pan with the coriander stalks. Bring to the boil, then simmer gently for 20 minutes. Strain the stock.
Rinse the pan, then add the oil and shallots. Cook over a medium heat for 5 to 10 minutes, stirring occasionally, until the shallots are just beginning to brown. Stir in the stock, coconut milk, the remaining lime leaves and half the fish sauce. Heat gently until the soup is just simmering and cook over a low heat for 5 to 10 minutes.
Stir in the curry paste and the peeled prawns and cook for 3 minutes. Add the squid, cook for a further 2 minutes. Add the lime juice, if using, and season.
Stir in the remaining fish sauce, chopped chives and the chopped coriander leaves. Serve in warmed, shallow bowls sprinkled with fried shallots.
Yield: 4 servings
Variations:
Instead of squid, you could add 14 ounces firm white fish, such as monkfish, cut into small pieces.
You could also replace the squid with fresh mussels. Steam 1-1/2 pounds closed mussels in a tightly covered pan for about 3 minutes, or until the shells have opened. Discard any that remain shut, then remove the mussels from their shells.
Recipe Source: One-Pot, Slow-Pot & Clay-Pot Cooking by Jenni Fleetwood (Hermes House)
Reprinted with permission.
