So about a month or so ago, the Ladies of Shameless Burlesque got together at my in-laws for a group meeting. My in-laws usually cook something for all of us and are wonderful host, but a few of the girls do not eat meat, some are vegetarian or I should say pescetarian. I usually will try to bring something for those ladies but this time I just did not have the time to cook anything. I let the girls know what my mother in-law would be making for the evening and told the pescetarian ladies they should bring something just in case since I would not have time to cook.
So Miss Aurora Natrix brought this yummy soup that she makes and let me try some. After one bite I just had to have the recipe and with her permission I am sharing it with you.
Quick and Easy “Tom Kha Goong” (Spicy Coconut Shrimp soup)
(prep time: 5 min, cook time 5 min) 1 generous serving
1 packet Thai Kitchen – Thai Curry Instant soup (Whole Foods)
1 tsp Thai Kitchen - Red curry paste (whole foods/publix) (adjust to taste)
1 tsp consommé (Vegan; Chicken flavoured)
2 tsp Thai Kitchen - Roasted red chili paste (whole foods/publix)
4 tbsp SO Delicious Original Coconut creamer (whole foods)
2 tsp ginger
¼ white onion sliced
¼ green pepper sliced
2-3 shitake mushrooms sliced
¼ to ½ a lime squeezed
A generous amount of fresh cilantro
1 ½ C water
6-8 shrimp (I always keep a frozen bag on hand to grab as needed)
Bring the water to boil. In a small bowl thaw out shrimp in luke warm water. In another small bowl combine ½ of the coconut creamer with curry paste, chili paste, and ginger, and stir. Set aside. Chop veggies and clean shrimp.
Once water is boiling add all of the remaining ingredients except for cilantro and limejuice. Stir and simmer. Cook for 3-5 min or until shrimp are cooked, stirring occasionally. Add limejuice and cilantro and serve.
