Can't Nobody Mix, Chop & Stir it Like Us

Last month, my brother & sister-in-law blogged about some Thai Soup they made, when they were feeling under the weather. I was jealous. It looked GOOD, and I wanted to make some (Paella, you’re next!).

So about a week ago (after a full day of parenting classes), I decided to hit up our favorite International Market, and pick up the ingredients to make some Spicy Thai Coconut Soup.

TMF’H Spicy Thai Coconut Soup
1 Tbs Peanut oil
2 Tbs Thai red curry paste
1 small container Mushrooms, quartered
1 Red bell pepper, chopped (I’d chop a little finer, next time)
2 ½ cups Coconut milk (I used one can, I forget the exact oz. amount)
2 ½ cups Fish stock (I used one can, I forget the exact oz. amount)
2 Tbs Thai fish sauce
½ lb Shrimp
½ lb cooked Chicken (I stir fried in a little sesame oil, with salt/pepper)
3 Scallions, sliced
2 Tbs chopped fresh Cilantro

Before I type anything else, let it be known, that I love my wife. But let’s be honest. If she had tasted/smelled some of these ingredients, before putting them in the soup, she probably would have nothing to do with it. And she REALLY loves Surin’s Coconut soup (She ended up liking this, too).

First, I heated the oil, and then added the curry paste, mushrooms and red bell pepper. I didn’t taste the curry paste before adding, but mine was SPICY (probably should have started with 1 Tbs). After stir-frying for a minute or two, I added the coconut milk, fish stock, and fish sauce and brought to a boil. After the soup is boiling, I added the (cooked) chicken and shrimp, and let the whole thing heat through (maybe 5 minutes). Then I threw in the scallions, and garnished with cilantro.

Again, this soup was SPICY and could have used a little more sweetness (brown sugar? honey?). We’ll definitely make this again. Who knows, maybe we’ll get crazy, and add tofu. I don’t know if we’ll have enough time.