ASIAN SHRIMP SOUP WITH COCONUT MILK (LINDA'S RECIPE)
By á-32773
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Ingredients
- 1/2 lbs. ground pork
- 2 cups chicken stock (used homemade so added 1 tsp chicken base for salt)
- 2" sliced ginger or 2 Tbs. minced in cheese cloth or tea ball.
- 1 4" lemon grass crushed or 1/2 Tbs. lemon grass paste
- 3 green onions, sliced using only green part
- 3 large mushrooms, sliced
- 8 baby boy choy, chopped
- 1 package firm Tofu, cubed
- 1 13.5 oz. can coconut milk
- 1/2 lbs. medium shrimp, peeled and deveined
- Consider: garlic crushed or red/green Thai curry paste (to taste)
Details
Preparation
Step 1
1. In a large pot cook pork, braking it up as it cooks. Remove from pot and place on paper towel to drain. Clean pot.
2. Place pot over high heat and boil chicken stock adding chicken base if needed. Reduce to simmer and add ginger and if using garlic and lemon grass (save paste for later). Simmer for 20 - 30 minutes. Remove from heat and strain reserving stock and discarding solids.
2. Return stock to pot. Add lemon grass paste (if using), mushrooms, drained pork, onions and boy choy. Cook over medium heat until mushroom soften and boy choy has wilted and tender.
3. Add curry paste (if using), coconut milk and Tofu and return to a pre-boil.
4. Turn off heat, add shrimp and seep until shrimp is cooked, serve.
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