- 1 liter homemade fish stock*
- 250 gm shelled Maine shrimp – frozen or fresh
- white portion of one medium leek, minced
- 1 clove garlic, minced
- 2 Tb oil-pack sun dried tomatoes, minced (I like California Sun Dry brand)
- 200 ml (½ can) unsweetened full-fat coconut milk (I like Taste of Thai brand)
- 2 tsp red curry paste (I like Thai Kitchen brand)
- 50 ml Manzanilla sherry (Optional... but if you don't have this, what are you going to drink with the soup? Recommended brands are Baco, Hidalgo "La Gitana", or Lustau)
- 1 Tb butter or oil
- 2 tsp flour
In a heavy saucepan, cook the leek, garlic, curry paste, tomatoes, and oil over low heat until the leeks are translucent and fragrant. Do not brown. Stir in the flour and cook for a minute or two more. Stir in the stock with a whisk and bring to a simmer. Cook for 10 minutes to blend flavors. Whisk in the coconut milk and bring back to a simmer. Raise heat to high and add the shrimp and the optional sherry. When shrimp are opaque, remove from heat and serve in heated soup plates. Accompany with jasmine rice, green peas, and a glass of the sherry. (We like to add the rice and peas to the soup as we eat it.)
* If you don’t have this, wait until you do before making this recipe.
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