If you find yourself using pre-made green curry paste (my preferred brand is Mae Ploy), you will discover that the paste will create 3-4 meals, but it has a limited refrigeration shelf life of 2-3 weeks. You can be creative in creating dishes with the paste so that it is not wasted. Here, I made another soup. I’ll post a more traditional curry recipe that uses lite coconut milk in the near future.
I’m a huge fan of wild rice. Compared to brown rice, wild rice is higher in protein and lower in carbohydrates—that means it has a significantly lower glycemic load. It’s also higher in vitamin A and folic acid but not quite as high in minerals. And even though it’s quite low in total fat, wild rice is also a decent source of omega-3s, and has a great omega-3 to omega-6 ratio.
- In a large stock pot, over medium high heat, cook celery, carrots, onion, green onion heads (the white section – the tops will be used later), jalapeno, and garlic.
- Once the vegetables become tender, add the green curry paste, and mix with the vegetable mix.
- Add the stock.
- Add the rest of the vegetables, except for the spinach.
- Bring broth to a boil. Cover, and reduce to simmer.
- In another pan, over medium heat, add the white wine, lemon zest and lemon juice. Add the shrimp. Add ground pepper to taste (Note: I cook the shrimp separate from the stock so that the shrimp captures a taste of its own. You can, however, throw in the white wine, lemon zest, lemon juice and shrimp into the stock to cook.) The shrimp should take only a few minutes to cook.
- Once the shrimp is cooked, add shrimp and the cooking liquid to the stock.
- Add the spinach and the extra soft tofu to the stock. Cook the stock for an additional 15 minutes.
- To serve, place a large spoonful of the cooked wild rice in your serving bowl. Ladle soup over the rice and add some fresh chopped green onion stalks.
- 8 cups of stock (vegetable or chicken)
- 1 package of Korean extra soft tofu (click on the link for an image of this ingredient)
- 4 tbsp green curry paste
- 1/2 lb of shrimp, tail-on
- 1 can of bamboo shoots
- 2 cups of frozen corn
- 1 cup of frozen edamame
- 2 carrots
- 2 stalks of celery
- 1 jalapeno, minced
- 6 cloves of garlic, minced
- 1 cup onion, chopped
- 3 green onions, chopped
- 1 cup of white wine
- Fresh ground pepper
- 1 lemon, juice and zest
- 1 cup spinach, minced
- 1 cup cooked wild rice