Asian Easy

I just got an email from a friend that has tasted some of my dishes. Last time she visited I made her a very easy Thai soup. I spent a year working out of Japan when I was a photographer and as I traveled around Asia working, I picked up a few of good cooking techniques and recipes. I will from time to time, share them with you as they are both easy and healthy and very fast to make when you are in a hurry. I’ll also share with you some chefs tips that I picked up from a few of my chef friends. I had this soup the first time I visited Bangkok although I’ve modified it a bit because the “real” Thai version was so hot it would take the paint off your car! Enjoy!

1 tablespoon Thai Red Curry Paste
13.5 ounces Coconut Milk
1 can Yellow Kernel Corn
24 Cherry Tomatoes, Cut in half
20 26/40 count shrimp
24-32 ounces chicken stock (low sodium)
1 bunch cilantro

Heat the red curry paste in a saucepan until it starts to sizzle in its own oil. Stir in the coconut milk and bring to a simmer. Add the corn and cook for 3-4 minutes. Add the tomatoes and prawns and cook for another 2 minutes, until pink. Add the chicken stock and heat until simmering, stirring well. Stir in cilantro at the end and use for garnish. Add wedge of lemon on the side. You can add some rice or noodles to this soup it you need something more substantial.