This recipe does not have any measurements because you really have to do it to suit your tastes and adjust to your number of servings...
Put cold water in a soup pan. Add red curry paste to taste to make the broth.
Throw in some chopped red or orange bell peppers and sliced green onion.
Simmer for about 5 minutes.
Cut up some white fish (I use tilapia) into bite-sized pieces. Also cut up raw shrimp into small pieces.
Place into the simmering broth and cook for 7-8 minutes or until shrimp are opaque and fish flakes easily with a fork.
Pour in one or more cans of coconut milk and some chopped fresh cilantro. Heat through, but don't let it boil.
Serve soup over a scoop of cooked white rice.
Squeeze fresh lime juice into the soup and stir well before eating.
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