3/4 lb raw shrimp, deveined, tails on or off
8 oz extra firm tofu, cut into small cubes
3 tbsp thai curry paste (available at large supermarkets and Asian markets)
1 tbsp canola oil
6 thai basil leaves, torn (available at Asian markets)
1 tbsp fish sauce
2 tsp sugar substitute
1/2 tsp salt
1 14-oz can coconut milk
2 cups chicken broth
1 6-inch stalk lemongrass
1/2 lime, juiced
2 red or green Thai chilies, pierced with a knife
cilantro for serving
Heat up a teaspoon of oil in a large nonstick skillet on high heat. Add the shrimp and saute about thirty seconds, until pink and curled. 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, sugar, salt, torn Thai basil, lime juice, lemongrass stalk and chilies and simmer for ten minutes. Chop the cooked shrimp and add both that and the tofu to the skillet and heat through. Add cooked rice to individual bowls and top with soup and sprinkle with chopped cilantro. Don’t forget to discard the lemongrass and chilies—you don’t want to eat those!
Time: 1 hour
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Health and Wellness Associates