Soup of Thailight

Thailight Soup

Tonight my family and I made a pear and red curry shrimp soup.

Ingredients:

Soup:

1 Tbsp Olive Oil
6 Bartlett Pears

1 Lime for Juice and Zest

1/2 Small Onion

1L Vegetable Broth

200 mL Coconut Milk

Sprig of Mint

Shrimp:

1lb Frozen Shrimp

4tbsp Red Curry Paste

2tbsp Chili/Habanero Flakes

2tbsp Chili and Lemon Oil

2tbsp Peanut Oil

Directions:

Chop onion and add to pot with oil. Cook until translucent.

Chop pears, being sure to remove all seeds and stems. 

Add to pot, cover with broth, and bring soup to a boil.

Juice and zest lime.

Add lime zest and juice, and add the remaining broth and the coconut milk.

In a separate skillet, heat the two oils and add frozen shrimp, cook on high, until there is no more water left in the pan.

Add curry paste, stirring vigorously to cover all the shrimp.

Add more oil if necessary; the shrimp should not be dry.

With an immersion blender, puree the soup.

Scoop into a small bowl and add shrimp, topping the serving off with a sprig of mint as a garnish.

In the future I would probably use less lime.