Sometimes it just feels like a soup day. And there’s nothing better than a hearty flavorful soup to warm and fill up your belly.
This is a a soup that combines Thai and Southern Indian flavors, and the result is quite brilliant. Also, if you prefer, this recipe would be great with fish if you would rather not use shrimp. This recipe can easily be made vegetarian and vegan, by not using seafood and using vegetable stock or water in place of chicken stock.
- raw shrimp, enough to have a few per person, optional
- 1 stalk of lemongrass, either peeled and chopped, or whole
- 1 can of coconut milk
- 1 can of coconut cream, or if you can’t find cream, just use milk
- 1 can of chicken stock, substitute vegetable stock if vegetarian/vegan
- 1 cup uncooked basmati rice, washed
- 2-3 potatoes, peeled and diced
- 1 sprig of fresh curry leaves
- 2-3 red chilis
- 1 tbsp cumin seeds
- 2 tsp mustard seeds
- 1 heaping tsp of garam masala
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 onion finely chopped
- 2 tsp ginger garlic paste
- 2 tbsp extra virgin coconut oil
- salt to taste
In a large wok, heat the coconut oil. Add red chilis and curry leaves. Add mustard and cumin seeds. Once those splutter add the onions and lemongrass and saute till clear. Add the ginger garlic paste and turmeric. Saute for around a minute. Add the garam masala and red chili powder. Stir. Add the potatoes and rice, along with the chicken stock. Add water if desired. Bring to a boil and then reduce heat and simmer, covered, for around 15 minutes. Add the coconut milk and pulp, simmer for another 10 or so minutes. Taste and season as desired. At the last minute, add the shrimp and simmer until cooked.