I was all for soup year-round until summer 2012 hit. This summer, the temperatures have been miserable and I thank my lucky stars that our 17-year-old A/C unit hasn’t caught aflame…::knock on wood::
For the first summer ever, soup has been out. Not an option.
Can’t-sweat-through-another-shirt-I’ll-eat-a-popsicle-instead kind of weather.
When our friend, Liz, emailed this recipe as a recommendation, however, it was filed away in my very limited memory. Each week, for well over a month, I would check the weather when I would go to make my weekly menu only to find more of the same misery. Finally, the heat broke to less than 90 and I was able to actually make and enjoy soup for the first time in ages. I was even able to get some of the ingredients from our local farmer’s market, including the pork, and a few of the ingredients came from my CSA, like the green onions.
Mr. Prevention was adamant that he would not enjoy this meal….it contained coconut milk, after all.
Note to self: remove the evidence (the can) from the counter after use as to not deter those who are to partake.
I can see why Liz recommended this recipe. It’s something I would see in Bon Appetite, pause over, and move on. Is it possible those ingredients can actually make magic? Let me take the guesswork out of it for you — yes!
When we visited Thailand last summer I fell in love with citrus + coconut. It’s the perfect balance of light and creamy. This also appeases the meat-lover because it contains pork and shrimp. Plus, the original recipe calls for chicken, too. Not only meat, but there’s rice…brown rice.
This is truly a meal with a touch of everything…and it works. Perfectly.
Thai Shrimp Soup with Lemon and Jalapenos slightly adapted from Bon Appetit
1 cup dry brown rice
1 lb uncooked, devenied large shrimp
3 cups water
2 cups bottled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
1 Tbsp grated lemon peel
6 Tbsp fresh lemon juice (~1 1/2 lemons)
2 jalapeño chilies, split lengthwise
2 bay leaves
1/2 tsp whole black peppercorns
15 oz can unsweetened lite coconut milk
3/4 lb boneless pork loin chops, cut into wafer-thin strips against the grain
1 Tbsp nam pla (fish sauce)
2 1/2 tsp garlic chili sauce
salt and black pepper, to taste
4 green onions, chopped
1/4 cup fresh cilantro, chopped
Prepare brown rice according to package directions.
Peel shrimp, reserving shells.Return shrimp to refrigerator until ready to use. Combine shrimp shells, water, clam juice, onion, ginger, lemon peel and juice, jalapenos, bay leaves, and peppercorns in heavy stock pan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add shrimp. Simmer until pork and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season with salt and pepper. Divide rice and soup among 5 bowls. Sprinkle with onions and cilantro.
Yield: 5 servings (about 1/2 cup rice and 1 1/4 cup soup)
Nutrition Information (per serving): 379 calories; 10.8 g. fat; 153 mg. cholesterol; 1101 mg. sodium; 25.2 g. carbohydrate; 1.8 g. fiber; 34.2 g. protein
Result: We loved this Thai meal…it was like being in Thailand all over again. The flavors are very authentic and the lemon juice – muah! It is truly what makes this soup. Despite Mr. Prevention’s hatred for coconut milk, he agreed that it helps make one killer soup. This was chock full of lean protein and the finishing touch of green onions and cilantro was perfect. His suggestion was simply to switch out chicken breast for the pork loin. The recipe actually called for shrimp, pork, and chicken…but I omitted the chicken to change things up. I enjoyed the pork, but Mr. Prevention is steadfast in his love for chicken. Truly, either…or both, would be great. To make this an easy weeknight meal, use instant rice or leftover rice. Hint: clam juice is next to the tuna in stores. I almost thought my Meijer didn’t carry it, but I was just looking in the wrong places. A great recipe from a great friend! Enjoy![/print_this]
It’s the last day of AADE for me. I have a full agenda today and then I’m making the 3-hour trek back to Michigan. I miss my family and even though the solo weekday getaways are fun on occasion, I’m so glad I don’t travel for work on a regular basis!
In need of some weekend time…bring it on!
I agree, if I could eat soup all year, I would! Sadly, Nick hates it, and like you said, it’s been 90 degrees. Despite that, I’m really looking forward to slow-cooker soups this winter. Yep, can’t wait.
Thanks for the recipe, and ENJOY your weekend at home!
I have some stock from a roast that I want to use for soup as well. It’s been sitting in my freezer. Considering I’ve been known to break out the chili in the middle of July, I’m really surprised I haven’t broken in out yet. Guess this summer has just been a killer.
I am going to have to try this! I have lemon grass growing in my garden that is as tall as I am. I have had such an incredibly busy summer that I have not even used it. This will be perfect!
Can we fill a pool with this? YUM!
Love the combination of flavors going on here, but you really had me at jalapeno! 😀 Hope you enjoy your weekend!!
Looks great! You are right though, the ingredients might not catch my eye. That’s why I am glad I have your blog. 🙂
Have a great weekend, Nicole!
This sounds really good. The clam juice freaks me out a little, but I think if I told myself it wasn’t really in there, I wouldn’t be bothered. 🙂
I guess the benefit of living where I do is that soup year round is always an option!
This looks wonderful. I bet it’s really tasty and clean with the lemon and chilli.
Wow, this looks incredible. Bookmarking now!