The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.
Chrome Safari Firefox Opera Explorer
Thai Soup with Shrimp and Coconut Milk
Ingredients
6 servings
185 g of packaged Makfa pearl barley
2 tbsp of olive oil
450 g of medium-sized peeled shrimp
1 onion
2 cloves of garlic
1 red bell pepper
1 tbsp of chopped ginger
2 tbsp of red curry paste
300 ml of coconut milk
800 ml of vegetable broth
juice of 1 lime
a bunch of cilantro
salt
freshly ground black pepper
Cooking
time
1 hour 25 minutes
Main
ingredient
Pearl barley
Additional properties
For kids
Cooking
1. Add water and some salt to the pearl barley, bring to a boil, reduce the heat and cook on low heat for 50 minutes to 1 hour.
2. Heat the olive oil in a deep pan, add the shrimp, salt and pepper. Cook for 2-3 minutes, stirring occasionally. Place the shrimp on a plate.
3. Peel the onion and the garlic, remove seeds and partitions from the pepper. Cube the onion, cut the pepper into strips, chop the garlic. Place the vegetables in a pan and cook for 3-4 minutes until soft, stirring occasionally. Add the ginger and cook for 1 more minute.
4. While mixing, add the curry paste and cook for 1 more minute. Gradually add the coconut milk and the vegetable broth and cook for a couple of minutes, stirring constantly.
5. Bring to a boil, reduce heat and cook on low heat for 8-10 minutes.
6. While mixing, add the pearl barley, the shrimpl, the lime juice and chopped cilantro leaves. Serve.
Cuisine
China and South-Eastern Asia
Dish type
Soups and Salads
Soups and Salads
