mmm mmm Good. Leftover soup!
In an effort not to spend any more $$ until Christmas is paid off, and finally having some time in the kitchen, I made a soup today from all those little bits and pieces that have been cluttering up the place. :)
Curried shrimp chowder
1 onion, large diced
Brown them up in some olive oil, then add
3 carrots, large diced
1 rutabaga, large diced
Once they're all nicely browned, add
half container of Thai Red Curry Paste (I want more next time, but I only had this)
And stir it all up until it's very fragrant, about 30 seconds. Deglaze with
2 cans coconut milk
4 cups stock (I used veg and chicken)
and add
2 potatoes, medium diced
1 can diced tomatoes
1/2 cup soy butter (or peanut butter)
about 2 Tbsp. Siracha pepper sauce
about 1 Tbsp garlic pepper
about 1 1/2 tsp. powdered ginger
And let it all simmer until the potatoes and rutabaga are very tender. Then toss in
1 bag frozen, raw (peeled, thank God!) shrimp
and let it simmer for a few minutes to cook the shrimp. Garnish with some fresh chopped cilantro and scallions.
*mmm mmm good!* Seriously. I've had a hankering for something curry all week!
Curried shrimp chowder
1 onion, large diced
Brown them up in some olive oil, then add
3 carrots, large diced
1 rutabaga, large diced
Once they're all nicely browned, add
half container of Thai Red Curry Paste (I want more next time, but I only had this)
And stir it all up until it's very fragrant, about 30 seconds. Deglaze with
2 cans coconut milk
4 cups stock (I used veg and chicken)
and add
2 potatoes, medium diced
1 can diced tomatoes
1/2 cup soy butter (or peanut butter)
about 2 Tbsp. Siracha pepper sauce
about 1 Tbsp garlic pepper
about 1 1/2 tsp. powdered ginger
And let it all simmer until the potatoes and rutabaga are very tender. Then toss in
1 bag frozen, raw (peeled, thank God!) shrimp
and let it simmer for a few minutes to cook the shrimp. Garnish with some fresh chopped cilantro and scallions.
*mmm mmm good!* Seriously. I've had a hankering for something curry all week!