Friday, November 04, 2016

coconut peanut shrimp vegetable soup

Sometimes you have a bucket of shrimp heads in your freezer, amitrite? Well, I did for months, and it was finally time to do something with them. Stock of course, but then what to make with this flavorful stock? A flavorful soup... one of my favorite kinds of soups... the kind with coconut milk and peanut butter in it! I've posted a couple Thai peanut soups on the blog. This one is packed with vegetables, making it nutritious and hearty for the cooler weather. It warms you in all the ways... the heat from the chiles, the hot, creamy broth, the cheerful bright colors. 

Shrimp heads becoming delicious stock.

Coconut Peanut Shrimp & Vegetable Soup

-2 Tablespoons vegetable oil
-2 medium onions, roughly diced
-6 cloves garlic, minced, divided in half
-1 thumb sized piece of ginger, grated fine, divided in half
-3 stalks lemongrass, outer 3 layers removed, minced
-1 teaspoon curry powder
-1/2 teaspoon white pepper
-6 red Thai chiles, seeded and minced (leave some seeds if you want more heat)
-8 cups shrimp stock (or chicken or vegetable stock)
-1 can coconut milk
-1 cup creamy peanut butter
-1 cooked chicken breast, roughly chopped
-6 small white potatoes, cubed
-5 carrots, peeled and cut into 2-inch matchsticks
-1 Red bell pepper, cut into strips
-8 oz. oyster mushrooms, roughly chopped
-1 large bunch water spinach, lower stems removed, chopped into 20inch strips
-handful of cilantro, roughly chopped
-1/2 lb. peeled & deveined shrimp

In a Dutch oven or large pot, cook the onions in the oil until translucent. Add half the garlic, half the ginger and the lemongrass and cook until everything is softened, about 2-3 minutes. Add the curry powder, white pepper and chiles and cook until fragrant, about 1 minute. Add the shrimp stock and bring to a simmer. Add the coconut milk and peanut butter and bring back to a simmer, stirring well to incorporate. Add the chicken, potatoes and carrots and cook for 7-8 minutes. Add the mushrooms and bell pepper and cook another 7-10 minutes. Add the water spinach and cilantro and cook until wilted (it will shrink quite a bit, like regular spinach). Add the shrimp, stir in and cook 5 minutes. Remove from heat and serve with cilantro and lemon or lime wedges.

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