Spicy Thai Coconut Soup

Summary

Ingredients

• 250 ml coconut milk
• 1 eggplant (s)
• 250 g pork / chicken / shrimp
• 2 tomato (s)
• 1 tablespoon shrimp paste
• 5 cloves garlic
• 3 onion (s), red
• 3 stalks lemongrass
• 1 lemon (s), or lime
• 1 piece (s) ginger
• 1 bay leaves
• Ginger, dried
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 pinch cinnamon
• 1 teaspoon chili powder
• sugar
• salt
• 1 chilli pepper (s), fresh red

Print Recipe Pin Recipe

Instructions

1. This recipe was taught to me by a very nice lady in a small village in Northern Thailand with some language difficulties.
2. First: for the curry paste you can also buy finished products in the Asia shop, which are not that bad at all. You can also get the shrimp paste here. Alternatively, I have already seen canned tomato fish being crushed in a mortar. Sounds strange, but it tastes good!
3. This is how the paste works in the original way: In a sufficiently large mortar, mash the garlic cloves, half of the onions and the dry spices together with the shrimp paste and a little salt and half of the lemongrass to a homogeneous mass.
4. Takes about 10 to 15 minutes.
5. The other ingredients, i.e. meat and vegetables, onions and ginger, are cut into pieces approx. 2 cm in size. In addition to the specified ingredients, you can actually use almost any vegetable you have, because the taste of the curry is so strong that it covers most of it.
6. The paste is fried in 2 tablespoons of oil in a wok until it turns slightly brown. Then fry the meat / shrimp for about 5 minutes. Add the vegetables and fry for another 3 minutes.
7. Deglaze the whole thing with a little water and fill up with the coconut milk. Let simmer for another 10 minutes. The whole thing should be rather thin, so add water if necessary.
8. Garnish the whole thing with the fresh red chilli, cut into small slices.
9. Basmati rice goes well with it.