This might be my new favorite soup. My go to soup. My “had a bad day and want something cozy” soup.
Bonus? It’s really really easy and doesn’t take hours and hours of simmering to get amazing flavor.
While it is curry based, like Josh’s favorite soup, it’s a much lighter soup. The original recipe calls for a mixture of tofu and shrimp, but I just did all shrimp, and it was delicious. I need to find a good brand of tofu before I risk ruining anything as precious as this soup.
Note: The recipe calls for simmering a stalk of lemon grass and some pierced chilis in the broth for about ten minutes near the end. I did, but I can’t say that I tasted all that much of a difference. All that to say, if you can’t do this step, it will still be a super tasty soup.
Also, the recipe calls for curry paste (which is key). I’m lucky enough to have a decent ethnic aisle at my grocery store and had trouble finding it. You might have to go to an Asian market though.
Hot Pot Soup (original recipe)
1 lb raw shrimp (I bought frozen peeled tails off)
3 tbsp thai curry paste
1 tbsp canola oil
6 basil leaves, torn
1 tbsp fish sauce
2 tsp brown sugar
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
1/2 cup dry jasmine rice
cilantro for serving
Cook the rice with a cup and a half of water, preferably in your rice cooker, and set aside.
Heat a tbsp of oil in a skillet over medium high heat. Cook shrimp til pink, about 30 seconds. Remove and set aside.
Heat the rest of the oil in the skillet and add curry paste. Smash the two together for about 2 minutes, until well combined. Stir in the coconut milk and chicken broth.
Add all of the remaining ingredients (minus the shrimp, rice, and cilantro) and simmer for about 10 minutes, stirring occasionally. Remove the lemongrass and chilis. Chop up the shrimp and stir them in.
Put a small amount of rice in the bottom of a bowl and then ladle the soup over it. Sprinkle on chopped cilantro and enjoy!