Thai Yellow Curry Coconut Seafood Soup | Oregonian Recipes

Name: Thai Yellow Curry Coconut Seafood Soup | Oregonian Recipes
Ingredients: 1 13 1/2-ounce can coconut milk; 1 quart fish stock; 1/4 cup Thai yellow curry paste (or substitute red or green curry paste; see note); 2 tablespoons yellow curry powder; 1 large yellow onion, diced; 1 1/2 tablespoons sliced fresh ginger; 1 lemon grass stalk, cut into 1-inch pieces; 2 tablespoons fish sauce; grated zest and juice of 1 large lime; 3 kaffir lime leaves; 1 green jalapeño chile, seeds and veins removed, flesh minced; 1 red jalapeño chile, seeds and veins removed, flesh minced; 1 large carrot, peeled and cut into thin matchstick strips; 12 ounces cod, halibut, snapper or other white fish; 12 large shrimp or prawns; 12 mussels; 12 clams; 2 baby bok choy, sliced crosswise into strips; 1/4 cup finely sliced Thai or regular basil, for garnish; 1/4 cup fresh cilantro, for garnish; Shrimp crackers, for garnish (optional)

recipes.oregonlive.com

This rich and satisfying soup is what I call my Thai bouillabaisse. Feel free to make it your own by adding whatever local seafood or Asian veggies are avail...

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Ingredients

1 13 1/2-ounce can coconut milk
1 quart fish stock
1/4 cup Thai yellow curry paste (or substitute red or green curry paste; see note)
2 tablespoons yellow curry powder
1 large yellow onion, diced
1 1/2 tablespoons sliced fresh ginger
1 lemon grass stalk, cut into 1-inch pieces
2 tablespoons fish sauce
grated zest and juice of 1 large lime
3 kaffir lime leaves
1 green jalapeño chile, seeds and veins removed, flesh minced
1 red jalapeño chile, seeds and veins removed, flesh minced
1 large carrot, peeled and cut into thin matchstick strips
12 ounces cod, halibut, snapper or other white fish
12 large shrimp or prawns
12 mussels
12 clams
2 baby bok choy, sliced crosswise into strips
1/4 cup finely sliced Thai or regular basil, for garnish
1/4 cup fresh cilantro, for garnish
Shrimp crackers, for garnish (optional)