SPICY THAI SOUP
Serves 4 small but rich bowls
This is so very, very delicious!! It can be mild or very
spicy depending on how much Thai red curry past you use. Make
only if you love cilantro (we do!)
1/3 cup fresh lime juice
One 13 1/2 ounce can unsweetened coconut milk
1/3 cup dry white wine (or champaigne or sherry)
1 1/2 to 2 1/2 tsp Thai red curry paste (how hot do you like
it!)
1 1/2 Tbsp minced garlic
1 Tbsp Asian fish sauce
1 Tbsp sugar
1 to 2 cups fresh cilantro sprigs, chopped
Approx 3/4 cup uncooked shrimp, chopped into bite size pieces
In a sauce pan, boil lime juice, coconut milk, wine curry
paste, garlic, fish suace and sugar over high heat, stirring
for 2 minutes. Reduce heat, add shrimp for a bried time (just
until shrimp cooked). Remove from heat, add cilantro and serve
immediately.
