Seafood Green Curry Soup

 

Ingredients

  • 1  can coconut cream
  • 1/2 cup green curry paste
  • 3 cups  water
  • 1 heaped teaspoon vegetable stock powder
  • 2 Tbs.  brown sugar
  • a dash or five of fish sauce
  • 1 large potato cut into very small cubes
  • 1 carrot cut into matchsticks
  • 3 celery stalks cut into small pieces
  • 125 g whole green beans
  • half a red capsicum cut into thin strips
  • 2 onions halved and sliced
  • a thumb of fresh ginger grated
  • 1/4 teaspoon laos powder
  • 400 g boneless fillets of firm white fish cut into chunks
  • 250 g prawns; shelled, deveined and tail off  (optional inclusion/alternative: mussels or surimi pieces)
  • heaped tablespoon fresh coriander leaves, chopped.
  • a glug of peanut oil
  • a jolly good squirt of lime juice (maybe a tablespoonful?)

Method

  1. lightly fry the onion in oil in  a wok
  2. add the potato and cook until beginning to brown
  3. Add the coconut cream and curry paste, stir until simmering
  4. simmer stirring until the liquid is thickening then add the water, fish sauce, stock and spices
  5. bring back to the boil, then add the remaining vegetables and simmer for 3 -4 minutes
  6. add the seafood and bring back to a simmer.  Turn down the heat
  7. as soon as the seafood appears to be cooked, remove the curry from the heat, stir in the coriander leaves and the lime juice,
  8. serve
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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chowder, coconut, Cream, curry, fish, Indonesian fusion, prawns, sacred food, seafood, soup, vegetables and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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