Thai-style coconut curry soup with peanut croutons
This Thai-style coconut curry soup is made with a fresh red curry paste, and served with crunchy peanut croutons. Gently simmered with aromatics such as ginger, lemongrass and coconut milk, the broth is served with a wedge of lime for extra zing.
Ingredients
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Imperial
Thai red curry paste
- 6 dried red chillies, soaked in water for 10 minutes
- 1/2 tsp salt
- 6 garlic cloves, minced
- 1 small shallot, finely diced
- 15g of lemongrass, finely sliced
- 1 tbsp of galangal paste
- 1/2 makrut lime, zested
- 1 tsp shrimp paste
- 1 tsp white pepper
- 1 tsp cumin powder
- 1 tsp ground coriander
Peanut croutons
- 3 slices of sourdough bread, diced
- 3 tbsp of peanut butter
- 2 tbsp of light soy sauce
- 2 tbsp of sesame oil
Thai coconut curry soup base
- 1 tbsp of vegetable oil
- 7g of fresh ginger, grated
- 2 tbsp of Thai red curry paste
- 15g of lemongrass, minced
- 1 tsp brown sugar
- 800ml of chicken stock
- 2 tbsp of fish sauce
- 300ml of coconut milk
- 250g of shiitake mushrooms, finely sliced
- 6 large tiger prawns, whole
- 1 lime, juice and zest
- salt to taste
- black pepper to taste
Garnish
- 150g of roasted peanuts, crushed
- 1 spring onion, finely sliced
- 1 lime, sliced into wedges
Method
For the Thai red curry paste, begin by soaking the chilies in warm water for ten minutes or so to rehydrate them, then drain them and trim the stems
- 6 dried red chillies, soaked in water for 10 minutes
Roughly dice the chillies into smaller pieces, then add them to a food processor (or pestle and mortar if desired) along with the salt. Pound or blitz the chillies until their oils are released and they begin to soften and break down. Add in the garlic, shallot, lemongrass, galangal and the zest of the Makrut lime, avoiding the bitter white pith
- 1/2 tsp salt
- 6 garlic cloves, minced
- 1 small shallot, finely diced
- 15g of lemongrass, finely sliced
- 1 tbsp of galangal paste
- 1/2 makrut lime, zested
Continue to pound or blitz all of the ingredients until you have a smooth, oily and fragrant paste. Once smooth, mix in the shrimp paste along with the ground spices and stir until fully combined. Set aside until needed
- 1 tsp shrimp paste
- 1 tsp white pepper
- 1 tsp cumin powder
- 1 tsp ground coriander
Preheat the oven to 180°C
To make the croutons, combine the diced sourdough bread with the peanut butter, soy sauce and sesame oil until evenly coated. Place on a baking tray and toast in the oven for 30 minutes
- 3 slices of sourdough bread, diced
- 3 tbsp of peanut butter
- 2 tbsp of light soy sauce
- 2 tbsp of sesame oil
Meanwhile, for the soup, add the vegetable oil to a large pot over medium heat and cook the ginger, red curry paste and lemongrass for a couple of minutes until fragrant. Stir through the brown sugar and let it dissolve before adding the chicken stock in small increments. Add in the fish sauce then bring to a gentle simmer and cook for 15 minutes
- 1 tbsp of vegetable oil
- 7g of fresh ginger, grated
- 2 tbsp of Thai red curry paste
- 15g of lemongrass, minced
- 1 tsp brown sugar
- 800ml of chicken stock
- 2 tbsp of fish sauce
Stir through the coconut milk along with the sliced shiitake mushrooms and cook for around 5 minutes until soft, then add in the prawns and cook until opaque. Stir through the lime juice and zest, then season with salt and pepper to taste
- 300ml of coconut milk
- 250g of shiitake mushrooms, finely sliced
- 6 large tiger prawns, whole
- 1 lime, juice and zest
- salt to taste
- black pepper to taste
To serve, ladle the soup into serving bowls along with a generous portion of the prawns and mushrooms. Top with the peanut croutons, roasted peanuts, sliced spring onion and serve with a lime wedge
- 150g of roasted peanuts, crushed
- 1 spring onion, finely sliced
- 1 lime, sliced into wedges
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