¾ lb raw shrimp, deveined tails removed
8 oz. extra firm tofu (GMO free), cut into small bite-sized cubes
3 tablespoon Thai curry paste (recommended brand: “Thai Kitchen”)
1 tablespoon coconut oil
1 14-oz can coconut milk
2 cups low-sodium chicken broth
½ tablespoon low-sodium soy sauce
½ tablespoon Hoisin sauce (found in Asian section of most grocery stores)
2 tsp brown sugar
1 tablespoon lemongrass paste (found in vegetable/fresh herb section of most grocery stores)
½ lime, juiced
1 red chili (optional, depending on how spicy you prefer)
Cilantro for garnish (optional)
- First, cook the jasmine rice. Put rice in a medium-size sauce pan with 1 ½ cups water. Boil on medium heat for 30 minutes. Fluff with a fork and set aside.
- While rice is cooking, heat ½ tablespoon coconut oil in a large soup cauldron over medium heat. Add shrimp, sautéing and tossing until pink and curled. Remove, and set aside.
- Heat other ½ tablespoon coconut oil in large pan, add curry paste and mix oil with past well, mashing the two together until well-combined. Slowly add coconut milk and chicken broth to paste-oil mixture, and continue to stir.
- Add soy sauce, hoisin sauce, brown sugar, lime juice, lemongrass past and chilies (if using) to the coconut milk mixture. Let simmer for 10 minutes. While simmering, chop shrimp in bite-sized pieces, and then add tofu and shrimp to the soup pot. Continue simmering on medium heat for 10 minutes.
- Add cooked rice to individual bowls, top with soup, and sprinkle with cilantro if desired.
Recipe adapted by Katie Hayes from www.eatliverun.com. Originally published in the April 2014 issue of Validity.