Yellow Curry and Coconut Milk Shrimp Soup

Yellow Curry and Coconut Milk Shrimp Soup - Seriously Soupy

After reading Grub Street's the best 38 soups in NYC, I really wanted to create a replica of the Singapore Kari Laksa - a soup from Taste Good, a southeast Asian restaurant in Elmhurst, Queens.  Using Dari Litchman's Thai Coconut Curry Chicken Soup recipe as a base, I also added yellow curry, coconut milk, green onions, red chilies and shrimp that included a subtle kick and some sweetness. Although I don't actually know what the soup from Taste Good actually tastes like, I really enjoyed the attempt of replicating their winning recipe - even if all I had to work with was a picture. 

Yellow Curry and Coconut Milk Shrimp Soup

Ingredients:
can of lite coconut milk
1 cup of yellow curry
3 cups of water
1 cup of frozen shrimp
Bunch of fresh basil - about a handful
ginger, peeled and minced
1 clove of garlic, minced
2 stalks of green onions, chopped
1/4 teaspoon of curry powder
1/4 teaspoon of red pepper flakes
1 package of noodles
1 cup of fresh spinach
1/4 cup of edamame
can of baby corn
drizzle of sesame oil


Directions: 
Drizzle some sesame oil into a medium-sized pot. Chop up the garlic and green onions and add them into the put. Turn the flame on low. Add the water, ginger, coconut milk, basil, and yellow curry and let cook for 10 minutes. Add the shrimp, red pepper flakes, curry powder and cover. Taste and add the noodles, corn and edamame and let cook for another 20 minutes. Add the spinach last. Pour into a bowl and enjoy. 


Seriously Soupy Serena