It meets all the parameters for a perfect spring dish - light, lean, healthy, pretty and of course delicious.
- Coconut Oil - 2 Tbsp.
- Onion - 1 large, roughly chopped
- Fresh/Frozen Ontario Garlic - 4 cloves, peeled & smashed
- Fresh Ginger - 1 Tbsp., finely grated (or ginger paste*)
- Fresh Lemongrass - 1 Tbsp., finely chopped (or lemongrass paste*)
- Green Curry Paste - 2 Tbsp.
- Mild Curry Powder - 1 tsp.
- Sugar - 2 Tbsp.
- Salt - 1 tsp.
- Low Sodium Chicken Broth or Vegetable Broth - 3 cups
- Russet Potatoes - 2 medium
- Fresh Local Asparagus - 1 pound
- Fish Sauce - 2 Tbsp.
- Light Coconut Milk - 2 - 14 ounce cans
- Tiny Frozen peas - 2 cups, thawed
- Fresh Baby Spinach - 2 cups
- Jasmine Rice - 3 cups, more if desired
- Mint Sprigs -
- Lime Wedges -
- Salted Peanuts - 1/2 cup, chopped
- For The Shrimp
- Coconut Oil - 1 Tbsp.
- Shrimp - 1 1/2 pounds, peeled & deveined
- Kosher Salt -
- Freshly Ground Black Pepper -
- Heat the oil in a medium-large pot over medium heat. Add the onion. Saute for 4-5 minutes or until translucent. Add the garlic, ginger, lemongrass, curry paste, curry powder, sugar and salt and continue to cook, stirring occasionally, for another 30 seconds until fragrant.
- Add the broth, potatoes and fish sauce. Bring to a boil, then reduce to a steady simmer and cook, uncovered, for 15 minutes. Add the asparagus and simmer for another 10 minutes. Remove from heat.
- Add the coconut milk, thawed peas and fresh spinach. Using the hand blender, puree the soup on full speed until smooth.
- Season the shrimp with kosher salt and freshly ground black pepper. Heat 1 tablespoon of coconut oil in a large saute pan over medium high heat. Add the shrimp and cook just until lightly golden on underside and beginning to curl. Flip to opposite side and cook for another minute or two until pink and just firm to the touch. Do not overcook.
- To serve, divide rice between 6 bowls (about 1/2 cup per bowl). Pour soup over or around rice. Top with shrimp, a sprig on mint and an edible flower, if desired. Serve with lime wedges and chopped, salt peanuts.
*Ginger and lemongrass paste are available in the produce section of most larger grocery stores. If you don't have fresh ginger and lemongrass, these pastes are the next best thing.
Another delicious recipe from the kitchen of The Garlic Box