14 Oct CHARDONNAY PAIRING- THAI COCONUT AND PRAWN SOUP
Thai Coconut and Prawn Soup
1 teaspoon vegetable oil
3 stalks lemongrass, tough outer leaves removed, bottom 5 inches sliced and used
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
2-inch piece fresh ginger root, peeled and sliced
4 kaffir lime leaves, chopped
3 tablespoons fish sauce, divided
4 cups low-sodium chicken broth
2 (14-oz.) cans coconut milk, well shaken, divided
1 tablespoon sugar
1/2pound white mushrooms, cleaned, stems trimmed, cut into ¼-inch slices
1-pound extra-large shrimp (21-25/lb.), peeled, deveined, and halved lengthwise
2 teaspoons red curry paste (Thai)
1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges
Feel free to add seasonal ingredients such as Roasted butternut squash, Corn, Peas, cherry tomatoes etc.
Heat oil in large saucepan over medium heat. Add lemongrass, shallots, chopped cilantro, ginger, kaffir leaves, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened; 2 to 5 minutes (vegetables should not brown.)
Add curry paste and the remaining 2 tablespoons fish sauce and stir into soup. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, about 10 minutes. Pour broth through a fine mesh strainer, discard solids in strainer.
Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Add the remaining can of coconut milk and sugar into broth mixture; bring to a simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add shrimp; cook, stirring constantly, until shrimp are no longer translucent; 1 to 3 minutes. Remove soup from heat.
Ladle soup into bowls. Garnish with cilantro leaves, chiles, and scallions. Serve immediately with lime wedges.
Courtesy of Mark Caldwell, Executive Chef Davis Estates