The latest swap comes from another friend Paleo friend who I met mostly through Twitter. Though, perhaps it would be more accurate to call Peter a Paleo..ish friend, because he blogs over at Strictly Paleo…ish!; which is a mindset I can get behind. Though most of my friends are ‘international’ because I’m Canadian, and everyone seems to be from the United States, Peter hails all the way from Sweden! He comments in his profile that English is not his first language, but you’ve never know from his eloquent and thoughtful blog posts and clear recipe instructions. A very kind and supportive guy who always has a nice Tweet for everyone, he also has some very cool and tasty recipes.
We were in Thailand for my last recipe trade, and we haven’t left yet! When choosing this time I was thinking that I wanted to do one of my more classic illustrations rather than a step-by-step, so I specifically wanted something that had ingredients would look beautiful when composed. Then I spotted the Thai Style Shrimp Soup. Not only does it have fresh and colourful ingredients, it’s also something I never fail to order when I go out for Thai food. Making it at home couldn’t have been easier, and Peter’s version had all the authentic flavours.
Thai Style Shrimp Soup
Serves 6 as a main course
- 4 Cups (1L) unsalted Chicken Broth (preferably homemade)
- 2 Cans Coconut Milk
- 1 1/2 Cups (350g) white mushrooms, sliced
- 2 Cups (500g) cooked Shrimp tails, peeled
- 3 Chinese Eggplants, 1/2 inch sliced
- 3 Lemongrass stalks
- 3 tbsp minced Ginger
- Finely grated zest from 3 Limes
- Juice from 1 Lime
- 3 tbsp Fish Sauce
- 4 Garlic cloves, minced
- 5 Green Onions, chopped
- 1 bunch fresh Thai Basil, roughly chopped
- 2 Bird’s Eye Chilis, de-seeded and finely sliced
- 1 tbsp Coconut Oil
Preheat oven to 350. Roast eggplant until softened, and set aside. While they are roasting, peel and cook the Shrimp in a bit of coconut oil if you’re not using pre-cooked peeled shrimp.
In a large pot, heat up the coconut oil to medium-high. Crush the lemongrass stalks and let cook in the coconut oil for 5 minutes to infuse the oils with flavour.
Toss in the lime zest and then add the chicken stock. Add 1 tbsp of fish sauce, the minced ginger and the minced garlic, then bring the mixture to a gentle boil.
Let simmer for 10 minutes, then strain out the lemongrass stocks and any large chunks of ginger. After add the coconut milk, and bring up the heat again.
Add the sliced mushrooms, eggplant and green onions, giving them a bit of time to heat up. Stir in the rest of the fish sauce and the lime juice.
Add the shrimp, then remove the pot from the heat and let stand for about 5 minutes before serving.
Serve in bowls, sprinkled with sliced chili to taste and a generous amount of chopped Thai basil.
Check out Peter’s version of this recipe over here on his site, as well as his lovely photograph that inspired me to do my illustration. He’s also posting his version of one of my recipes over on his blog today, which you should definitely check out as well! Like I mentioned, he’s also a great Twitterer, so check him out there too.
Hope you’ve enjoyed the latest installment of my recipe trade series. The next one coming up will be an adapted traditional recipe from my Greek travels. See you soon!