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It’s Getting Hot in Here: Thai Soup and Curried Rice

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This week at NYMM spices are taking center stage. Powdered curry and thyme turn plain white rice into a delicious side dish. Ginger and lemongrass add spice and a warm tang to a light but creamy broth. If you haven’t tried Thai food or are scared of curry, take the plunge and try these two recipes. You won’t be disappointed!

Thai Shrimp Coconut Soup and Curried Rice

Serves 4

Ingredients:

Thai Shrimp Coconut Soup

  • 1 pound of raw shrimp, peeled and deveined
  • 4 in piece of ginger, peeled and cut in half
  • ¼ cup of cilantro, roughly chopped
  • 5 in piece of lemongrass
  • 6 cups chicken broth
  • 1 ½ cups of coconut milk
  • 2 tablespoons of Thai fish sauce (or soy sauce)
  • 2 cups of sliced baby portabella mushrooms
  • 2-3 tablespoons of Thai chili paste (I let everyone put this in their own bowl)
  • 1-2 teaspoons of salt

Curried Rice

  • 1 cup of white rice
  • 2 cups of water
  • ¼ cup of chopped white onion
  • 2 tablespoons of curry powder
  • 2 tablespoons of chopped thyme
  • 2 tablespoons of coconut oil
  • 2 teaspoons salt, to taste

Instructions:

Soup:

  1. Heat the broth in a large pot over medium heat. Add ginger and lemongrass and allow broth to cook for 15-20 minutes, or until the flavor and aroma of both are noticeable.
  2. Remove the ginger and lemongrass and discard.
  3. Add sliced mushrooms and cook for 5-7 minutes, or until softened.
  4. rice, foodAdd shrimp and cilantro to the pot. Cook for no longer than 2-3 minutes (unless shrimp are very large, then an additional 2 minutes should do).
  5. Immediately turn off the heat. The shrimp will continue to cook in the broth. If you are using small shrimp, sometimes 1-2 minutes is even enough! If the shrimp turn pink and begins to curl slightly then they’re done. You don’t want them getting rubbery!
  6. Add fish sauce, coconut milk, salt (to taste), and chili paste if desired.
  7. Serve immediately and enjoy!

Rice:

  1. Add coconut oil to a medium-sized pot and melt over medium-high heat.
  2. Add chopped onion and cook for 5-7 minutes, or till slightly browned.
  3. Add rice to the pot and cook for 7-8 minutes to give the rice a toasty flavor.
  4. Add water, thyme, curry powder and salt.
  5. Bring to a boil, cover with a lid and reduce heat to the lowest it can go. Cook for 20 minutes and don’t take the lid off while you wait!
  6. Fluff rice with a fork and enjoy!

Photos by Josh Guirguis

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