Thursday, April 29, 2010

Thai Curry Soup

From Timo Lehto

This is such an amazing soup. The flavors are brilliant and my mouth is watering just thinking about it. It is spicy and creamy and feels wonderfully exotic. Extra bonus, it takes about 10 minutes to put together.

Serves 4

2 onions
1 chili (or 1 tsp chili powder)
3 Tbsp curry paste (red or green)
7 dl fish stock
1 cup coconut milk
2 Tbsp fish sauce
3 limes
linguine noodles
fresh cilantro

Saute onions, chili and curry paste until onions are soft. Add fish stock, coconut milk and boil for 2-3 minutes. Add noodles and fish sauce and just when the noodles are starting to soften, toss in the fish. Simmer until fish is cooked, then remove from heat and serve. Use lime juice and cilantro as a garnish.


WendyandGabe said...

Another yummy sounding recipe to try. I actually just made the BLT salad you posted earlier for lunch today. It was delicious!

marisa said...

gorgeous. so, what... you are food photographer, too? what do you NOT do, miss?