fire-pot soup
Dive into Flavor with Fire-Pot Soup: A Thai-Inspired Delight!
Craving a vibrant, flavorful, and satisfying meal? Look no further than our incredible Fire-Pot Soup! This Thai-inspired recipe is a beautiful blend of aromatic spices, creamy coconut milk, and fresh ingredients. It’s perfect for a cozy night in, a delightful dinner party, or anytime you’re yearning for a taste of Thailand.
Fire-Pot Soup isn’t just about incredible taste; it’s also surprisingly easy to make. We’ve streamlined the process so you can enjoy a restaurant-quality meal in under an hour. The combination of succulent shrimp, hearty tofu, and fragrant jasmine rice creates a truly unforgettable culinary experience.
What makes this Fire-Pot Soup special?
- Authentic Thai Flavors: We use a generous amount of Thai curry paste, lemongrass, and chilies to deliver an authentic taste of Thailand.
- Creamy Coconut Milk: The coconut milk adds a luxurious creaminess that balances the spice and creates a rich, satisfying broth.
- Versatile & Customizable: Feel free to adjust the spice level to your liking. You can also add other vegetables like mushrooms, bell peppers, or spinach.
- Quick & Easy: This recipe is designed to be approachable for cooks of all levels. You’ll be enjoying a delicious meal in no time!
Tips for the Best Fire-Pot Soup:
- Quality Curry Paste: Using a high-quality Thai curry paste is key to achieving the best flavor. Look for a paste made with authentic Thai ingredients.
- Fresh Lemongrass: If possible, use fresh lemongrass for the most fragrant and flavorful broth. You can find it at most Asian markets.
- Don’t Skip the Cilantro: Fresh cilantro adds a bright, refreshing finish to the soup.
Frequently Asked Questions:
- Can I use different protein? Absolutely! Chicken, beef, or even pork would work well in this soup.
- Is this soup spicy? It can be! The amount of Thai chilies determines the spice level. Start with one chili and add more to taste.
- Can I make this soup ahead of time? Yes, you can make the broth ahead of time and store it in the refrigerator for up to 3 days. Add the shrimp and tofu just before serving.
- What does ‘Fire-Pot’ refer to? The name refers to the vibrant, warming flavors and the way the soup is often served – a ‘pot’ of flavorful goodness!
- What side dishes pair well with Fire-Pot Soup? Spring rolls, Thai salad, or a simple side of steamed vegetables are all excellent choices.
Get ready to embark on a culinary adventure with our Fire-Pot Soup. It’s a dish that’s sure to impress your family and friends!
Fire-Pot Soup
Ingredients
- 3/4 lb raw shrimp deveined, tails on or off
- 8 oz extra firm tofu cut into small cubes
- 3 tbsp Thai curry paste
- 1 tbsp canola oil
- 14 oz coconut milk
- 2 cups chicken broth
- 6 inch stalk lemongrass
- 1/2 lime juiced
- 2 red or green Thai chilies pierced with a knife
- 1/2 cup jasmine rice
- 1 1/2 cups water for rice
- to taste cilantro for serving
- 1 tbsp canola oil
Instructions
- Cook the rice in a cup and a half of water until tender (about thirty minutes). Fluff and set aside.
- Heat up a teaspoon of oil in a large nonstick skillet on high heat. Add the shrimp and saute about thirty seconds, until pink and curled. Remove shrimp and place on a plate with the cubed tofu. Set aside.
- Heat the remaining oil in the skillet and bring back to medium high heat. Add the curry paste and “mash” together with the oil until both are combined. Stir while cooking for another two minutes and then slowly whisk in the coconut milk and broth.
- Add the fish sauce, brown sugar, salt, torn Thai basil, lime juice, lemongrass stalk and chilies and simmer for ten minutes.
- Chop the cooked shrimp and add both that and the tofu to the skillet and heat through.
- Add cooked rice to individual bowls and top with soup and sprinkle with chopped cilantro. Don’t forget to discard the lemongrass and chilies—you don’t want to eat those!
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