Makes 8 servings
This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you'd like, including clams, mussels, lobster, or cod.
Ingredients
- 3/4 cup dry white wine
- 1 sachet d’epices, including 1 crushed garlic clove, one 1-inch piece peeled ginger, 2 lemongrass stalks, cut into 1-inch pieces, and 6 kaffir lime leaves
- 1 qt bottled clam juice
- 3 cups unsweetened coconut milk
- 1/2 cup heavy cream, warm
- 2 tablespoons red curry paste
- Cornstarch slurry: 1 teaspoon cornstarch combined with 1 teaspoon cold water, or as needed
- 1/2 lb snapper fillet, skinned, and cut into medium dice
- 1/2 lb shrimp (16/20), peeled, deveined, and cut into medium dice
- Juice of 1/2 lemon
- Salt, as needed
- 1/4 cup basil chiffonade
Directions
- In a soup pot over high heat, combine the wine and the sachet and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the clam juice, coconut milk, and cream and bring the mixture back to a boil. Stir in the curry paste.
- Stir the cornstarch slurry into the soup. Simmer until the soup thickens, about 30 seconds. Remove and discard the sachet.
- Add the snapper and shrimp and continue simmering until the seafood is cooked through, 3 to 4 minutes.
- Season with the lemon juice and salt and serve immediately, garnished with the basil.
