Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.

Thai Red Curry Soup

To make, combine 2 cups dry white wine, 4 stalks of thinly sliced lemongrass—the bottom 4 inches only—, 1 tablespoon minced fresh ginger, and 3 minced garlic cloves in a stockpot or Dutch oven; bring to a boil over medium-high heat. Add 4 8-ounce bottles of clam juice and 1 quart canned, unsweetened coconut milk. Boil until reduced to 8 cups, about 10 minutes. Stir in 2 tablespoons red curry base—which is available in Asian markets—and 1 teaspoon grated lime zest. In a small bowl, mix together 3 tablespoons cornstarch and 3 tablespoons water until smooth. Add to the soup and bring to a boil, stirring. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add 1 pound medium shrimp that have been peeled, deveined and halved lengthwise. Also add 1 pound red snapper fillets, cut into ½-inch cubes. Throw in 6 tablespoons of julienned fresh basil leaves, 3 tablespoons sugar and 2 tablespoons lemon juice. Simmer until the shrimp and fish are opaque throughout, about 2 minutes. Season with salt and pepper. Serve immediately.

 

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