Title: Thai Curry And Shrimp Soup
Categories: Emlive09
Yield: 1 servings

1 1/2 lb Medium shrimp
1 sm Yellow onion; quartered
1/2 Fresh lemon
1 Bay leaf
5 c Water
Salt
2 tb Masamam Curry Paste; (recipe
-from above),
; up to 3
2 tb Vegetable oil
1/4 c Minced onions
1 Roasted red pepper; small
-diced
1/2 ts Chopped garlic
2 tb Coconut milk
2 tb Chiffonade fresh Thai basil
-leaves

Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp
until ready to use. In a saucepan, over medium heat, combine the reserved
heads and shells, onions, lemons, bay leaf and water. Season with salt.
Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30
minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp
with the curry paste. In a saucepan, over medium heat, add the oil. When
the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add
the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the
reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to
medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the
seasonings. Remove from the heat and stir in the basil. Ladle into serving
bowls and serve.

Yield: 4 to 6 servings

Converted by MC_Buster.

Per serving: 1105 Calories (kcal); 46g Total Fat; (38% calories from fat);
140g Protein; 24g Carbohydrate; 1035mg Cholesterol; 1054mg Sodium Food
Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC22

Converted by MM_Buster v2.0n.