I am a daydreamer. If I had really traveled to every place I had ever been in my mind I would be a very well traveled person. Or in jail. For hiding in Matthew McConaughey’s closet. I was young and hey we can dream right? I liked it there. Moving on.
Since my budget won’t allow me to jet off to Thailand or Italy on a weekly basis, or even hide in Matt’s closet, I like to explore places in food. A new dish and a burst of unfamiliar flavors through the week is sometimes all you need to add a little zest to life. While some dishes can be a little intimidating if they call for unfamiliar ingredients or ingredients I can’t pronounce, I usually save those for a weekend experiment. However, on occasion, I can find a few that work perfectly for a weeknight like this tasty soup.
Jump out of your comfort zone and give it a try! Come on. What do you have to lose? …except maybe meatloaf and mashed potatoes night. Again.
A Taste Of Thai: Cilantro Coconut Shrimp Soup
- 1 tablespoon olive oil
- 1 1/2 pounds shrimp, peeled & deveined
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- 1/4 teaspoon red-pepper flakes – Add more if you like it on the spicy side
- 1 can coconut milk
- 3 cups vegetable stock
- 1 sliced jalapeno
- 1 rib celery including leaves
- 1 tablespoon cornstarch
- 1 package cellophane noodles – prepared
- 1/4 cup lime juice
- 4 scallions, thinly sliced
Add olive oil, ginger, garlic, celery, red pepper flakes and jalapeno to a skillet. Saute’ until celery and pepper are crisp tender. Add shrimp and saute’ until pink. Set aside.
In a stock pot, add coconut milk, lime juice and vegetable stock. Bring to a low boil. Mix cornstarch with two tablespoons cold water and add to liquid. Bring back to boil and boil for a minute. Add shrimp mixture to liquids. Remove from heat and add cellophane noodles and cilantro. Top with chopped scallions.
I like easy. Bon appetit y’all!