Thai Style Coconut Curry Seafood Soup
Fulfill your customers’ soup and shellfish cravings at the same time with this authentic Thai seafood recipe. The addition of coconut milk and a mild curry gives the broth a tantalizing hint of heat without being overpowering.
Ingredients:
- Canola oil - 1 Cup
- Shrimp, p/d, small raw - 3 Lbs.
- Lobster, cut into cubes - 3 Lbs.
- Bay scallops - 3 Lbs.
- Ginger, fresh, grated - 1/4 Cup
- Thai red curry paste - 1/2 Cup
- Thai yellow curry paste - 1/4 Cup
- Pineapple puree, fresh - 2 Cups
- Straw mushrooms, drained - 2 Cups
- Classic Gourmet Seafood base - 6 Oz.
- Water - 1 1/2 Gallon
- Lemon grass, cut into 1/4rds - 2 stalk
- Keifer lime leaves - 6-8 Each
- Basil, fresh, chiffonade - 2 Cup
- Cilantro, fresh, chopped - 1 Cup
- Classic Gourmet Cream soup base - 1 bag
- Coconut Milk - 1 Quart
Preparation:
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Heat oil in a heavy skillet over medium-high heat.
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Saute the ginger and cook for about 1 minute.
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Add in and sauté shrimp, lobster and scallops until cooked half way about 2 minutes.
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Transfer the contents from the pan into a bowl and hold to the side.
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Bring water, lemon grass, Keifer lime leaf and seafood base to a simmer and let steep for 1 hour. Strain the contents out of the pot and pour the liquid back into the pot.
- Add curry pastes, pineapple puree and coconut milk; continue to simmer and stirring occasionally.
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Add the cream soup base to the liquid, whisk until completely incorporated cook for 4-5 minutes. Add in the coconut milk.
- Return all the cooked seafood and any remaining juices to the pot of soup.
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Stir in the mushrooms, basil and chopped cilantro then simmer for 5 minutes.
