Thai Shrimp Bisque

I have substituted cubed, cooked chicken for the shrimp sometimes OR use both shrimp and chicken to make the dish go further.  Also, in my opinion, using regular coconut milk tastes better than using light, but either one works fine. Make sure to use fresh ginger. Dried ginger works in a pinch, but you won't get that Thai flavor that makes this dish so good. Serve the bisque over hot rice and it is so yummy! Enjoy!


Thai Shrimp Bisque
Sara Redd

From start to finish: 45 minutes

INGREDIENTS:

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add shrimp and tomatoes; simmer 3-4 more minutes until shrimp turns pink and is cooked through.
7. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.


Photo Source: here