Wednesday, November 12, 2014

Too Many Limes: Lime, Coconut, and Shrimp Soup


Curry in a Hurry, Murray.
The saga of "Too Many Limes" continues. Today I'll go over the lime, coconut and shrimp soup with mushroom and tofu. I was going to go noodles, and I may next time, but I was feeling the tofu. I started with this recipe from the ex-con and this idea for faking red curry paste before going off on my own thing. It turned out dandy.

Coconut, Lime, and Shrimp Soup:

Wrap one half of an extra-firm tofu brick in a towel and place it into a bowl. Take a matching bowl and fill it with water. Place the bowl of water on top of the bowl with the tofu brick. This will squeeze the water from the tofu so that the soup flavors can get in. H/t to David Lebovitz.

If you are using dried mushrooms, now is the time to start rehydrating them.

In a blender or food processor combine chopped lemongrass, sacred basil leaves, lovage leaves, parsley, six fermented black garlic cloves, grated ginger, onion, culantro leaves, mint leaves, smoked paprika, rosemary, one can of coconut milk, and fish sauce. The fish sauce is your salt, and this blended ingredient is only a third of the soup. Blend until smooth. Julienne some carrots. Make some rice. I used jasmine rice for my version. Black or red rice would have been another way to go, but not what I was looking for at the time.

Juice a half cup of lime juice with pulp. Zest one of the limes. Ready two cups of chicken stock or vegetarian chicken-flavored broth. If you are using frozen shrimp, put them into a bowl of cool water until they sink. Check the tofu. If it's not done wrap it in a fresh towel and repeat until it is dry  to the touch. If it's ready to go, cut it into small cubes and put aside.

Heat a couple of tablespoons of coconut oil in a medium pot and cook some thinly sliced onions and lime zest on low heat, stirring frequently, until the onion slices are translucent. Add the broth, The lime juice, the blended coconut milk, and one cup of water. Stir to combine and bring to a boil. Reduce immediately to a simmer and add the shrimp and tofu.

When the grey is out of the shrimp veins the soup's on. Put a scoop of rice into the middle of a bowl and ladle in the soup around it. Top with julienned carrot and garnish with a sprig of mint.