Teresa's (well, Pampered Chef's) Thai Shrimp Bisque

Thai Shrimp Bisque

3 cups hot cooked rice
1 pound uncooked shell-on medium shrimp
2 large plum tomatoes
1/4 cup sliced green onions
1 1/2 inch piece peeled fresh gingerroot, finely chopped
1 teaspoon vegetable oil
2 garlic cloves, pressed
2 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 tablespoon tomato paste
1 teaspoon Thai red curry paste
1 can (14-14 1/2 ounces) chicken broth
1 can (14 ounces) lite coconut milk
2 tablespoons snipped cilantro

1. Prepare rice according to package directions, keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Cook's Corer. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely cop using Food Chopper.

2. Heat oil in Profesional (4-qt.) Casserole over medium heat. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

3. Ladel soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.

Yield: 4 servings (6 cups)


So, I have never made it with the fish sauce. I put in a little more red curry paste than it calls for. I don't worry about de-seeding the tomatoes, and I usually used a tube of like, pre-minced gingerroot instead of peeling and mincing the ginger, but I don't know how much equals a "1 1/2 inch peice" I just do it to taste. I double the recipe for dinner group. Oh, and I do small shrimp that already has the tail off.