Actually, in the spirit of full disclosure, I'm loving it at this very moment.
Easy Shrimp Curry Soup
1 tbsp butter
4-6 mushrooms, sliced
1/2 pound raw shrimp, shelled and deveined
1 tsp red curry paste (adjust for preference)
1-6" stalk lemon grass, pounded so it burst/shreds
1 quart chicken stock or broth
salt and pepper to taste
Melt butter in a pot, then add mushrooms. Cook 2-3 minutes, or until soft, then add shelled shrimp and cook until done. Add curry paste, and stir to distribute and coat the meat and veggies. Add stock and lemongrass, bring to a boil, and simmer for about 8 minutes. Remove the hunk of lemongrass, season to taste, and serve.
- Adjust curry paste to taste. I used 1 tsp, and it was just the right amount of spicy for today's mood. I might feel differently tomorrow.
- No lemongrass? Squeeze fresh lemon over the finished product.
- Not into shrimp? Use diced chicken breast or thigh, or go veggie with broccoli.
- Like noodles? Go for it.