6 basil leaves, torn (Thai basil if you can find it)
1 tbsp fish sauce
2 tsp brown sugar
1/2 tsp salt
1 (14 oz) can coconut milk
2 cups low sodium chicken stock/broth
1/2 lime, juiced
1/4 tsp cayenne pepper, can adjust or leave out
1 large tomato, diced
1/2 cup jasmine rice
Instructions
Cook the rice in a cup and a half of water until tender (about thirty minutes). Fluff and set aside.
Heat up a teaspoon of oil in a large nonstick skillet on high heat. Add the shrimp and saute about thirty seconds, until pink. Remove shrimp and place on a plate with the cubed tofu. Set aside.
Heat the remaining oil in the skillet and bring back to medium high heat. Add the curry paste and “mash” together with the oil until both are combined. Stir while cooking for another two minutes and then slowly whisk in the coconut milk and broth.
Add the fish sauce, brown sugar, salt, torn basil, lime juice, and tomatoes. Simmer for ten minutes. Add the shrimp and the tofu to the skillet and heat through. Add cooked rice to individual bowls and top with soup.
Serving
Suggestions
Top with tomato wedge and chopped cilantro
Originally Submitted
3/13/2013
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