Anytime people tell me how much they love Thai food, I'm just waiting for them to mention the coconut broth soup that is so popular. I usually always say that I'm not a huge fan, until now. I was also reading in Sync - where my old friend Christy was editor before moving on to launch Arkansas Life - that the restaurant uses organic ingredients, local produce, and no MSG. That is my kind of restaurant! I'm so glad Sync reported that, too.
This soup has a lightly creamy base from the light coconut milk, topped with undertones of lemongrass, Thai Ginger, and kaffir lime from the Thai Red Curry Paste that I used. If my friend Lisa's reading this, she's saying that her mouth just squirted....I hope! Did you know my first job out of college was at B98.5? I still love that station!
You can use just about any kind of seafood in this dish. You can add just about any typical Asian vegetable, including mushrooms, bean sprouts, or tomatoes. As always, I used what I had on hand.
I try my best to keep up with measurements to help people who try my recipes, but I honestly don't measure that closely, so please feel free to taste as you go along to see how you like the flavor. I hope my approximate measurements help, though!
- 1 13.5 oz. can of Light Coconut Milk
- 1 tbsp. Thai Red Curry Paste
- 3 tbsp fish sauce
- About 2 tbsp turbinado sugar or agave nectar
- Juice of 2 limes (approximately)
- 32 oz. Chicken broth
- 1 lb. wild - caught American shrimp
- 1 lb. bay scallops
- 1 bunch of asparagus, trimmed and chopped
- For garnish: halved key limes, snipped chives, chopped Thai chilies
- Combine the first 6 ingredients in a medium Dutch oven. Bring up to a boil, then simmer about 10 minutes. Taste and adjust with more sugar, fish sauce, or lime juice.
- Bring back up to a boil, then add the shrimp, scallops, and asparagus. When the shrimp looks cooked, remove from heat.
- Add garnish and enjoy.