John Myers
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Red Curry Soup with Prawns and Squid
The perfect red curry soup with prawns and squid recipe with a picture and simple step-by-step instructions.
To garnish:
- 400 g Coconut water (Asian shop, drinks)
- 200 g Coconut milk, creamy (Santen 24% fat)
- 4 tbsp Tomato paste
- 4 tbsp Lime juice, fresher
- 1 pack Coconut gel in syrup, approx. 360g, (Inaco, Nata de Coco, see note)
- 28 Prawns, fresh or frozen (approx. 12 cm from head to tail)
- 200 g Squids, fresh
- 4 medium sized Cloves of garlic, fresh
- 4 Kaffir lime leaves, fresh or frozen
- 2 tbsp Oyster sauce
- 3 tbsp Fish sauce, light (King Lobster)
- 3 tbsp Salt and black pepper to taste
- 3 tbsp Flowers, leaves and fruits
- 3 tbsp Thai basil leaves
- 3 tbsp Coconut milk, creamy
- Put the red curry paste in a 3 liter saucepan. Wash the two limes and cut off a piece lengthways to the right and left, approx. 6 mm from the base of the stem. Core the sections and press out by hand. Discard the empty sections and the middle parts (contain bitter substances).
- Add all ingredients from coconut water to lime juice to the curry paste and mix until homogeneous. Filter the coconut pandan pieces from the syrup and add to them. Add the syrup as you like, then use the rest with fruit for dessert.
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Wash the fresh squids. Cut off the tentacles just before the head and cut them crosswise. Pull out the innards with the head and the shoulder and discard. Rinse the cone-shaped jacket. Peel off the purple skin from front to back. Cut off the fins at the end, chop them up and add them to the soup. Cut the coat crosswise into approx. 2 cm wide strips (rings). Cut the rings lengthways on one side approx. 8 mm deep and keep them ready.
- Cap the garlic cloves at both ends, peel and press through a garlic press into the soup. Wash the leaves and add whole and stir in the two sauces.
- Let the soup simmer for 15 minutes with the lid on, then season with salt and pepper. Lay out the prawns in a single layer in a coarse sieve and steam over the soup until the prawns change their color to pink (30 – 40 seconds). Take it away immediately and turn off the stove. Add the squid rings to the soup and let rise like a crown. Divide the prepared soup on the serving bowls, add the prawns, garnish and serve warm with rice or roasted baguette.
Annotation:
- Nata de Coco is very young, gel-like coconut meat that is almost milky-transparent. It is very popular in Asia and is used to make all kinds of drinks and desserts. Freshly peeled from the unripe coconut, it is also used in a number of soups.
What not to do:
- Shrimp and squid should not be cooked. Shrimps become dry like straw and lose their delicate taste. Squids get tough like rubber.
- URL for: Red curry paste with ginger Thai red curry paste with ginger – Krüang Gäng Phet Däng
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