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Food Recipes, Imported, Soups + Chowder

red curry seafood soup

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This recipe has been submitted by Stefan of New York. A true labor of love! Do not let the size of the recipe below intimidate you. Each step is really easy and goes by pretty quickly (about 1 hour and 20 minutes in all),  but most important– it is well worth the effort.

“This dish is best prepared earlier before your date arrives”, writes Stefan. “So you can concentrate on entertaining that special someone. When your appetites begin to growl, all you you have to do is assemble each dish. One great thing is you can customize each plate (some people may not like mussels or tofu; ask).  The main point….Give it to him or her like they want it!”

red_curry_seafood_2.jpgRed Curry Seafood Soup

4 Quarts of Water
3 Tbsp of fish powder (suggest Maesri brand), or 2 cans of fish stock
1 lb calamari – buy fresh (or frozen), whole squid cleaned, cut into circles and tentacles
1/2 lb Price Edward Island mussels
1 lb shrimp, with shells intact
1/2 lemon
3 thick slices of ginger – about 1″ in length
1 tsp each of salt and pepper
1 8-oz can Red Curry Paste
1 can Coconut Milk
1 large clove of garlic, finely chopped
2 stalks of lemon grass, thinly sliced
4 shallots finely chopped
1 lb of baby bok choy, clean, leave whole
8 large Chinese mushrooms, sliced
3/4 lbs snow peas
1/8 cup chopped cilantro
1/2 cup yellow chives, thinly sliced lengthwise, cut in half
1 lb mackeral, filet and skin removed (Omega 3 baby!)
1 tsp ginger, minced
1 cup of bean sprouts
17.6 oz bag of Japanese Vermicelli Noodles (made from potatoes)
2 squares of fresh firm tofu

garnish
1/8 cup chopped cilantro
fresh squeezed lemon juice

Step 1: Fish broth: In a large pot add 4 quarts of water, fish powder (or fish stock) and bring to boil. Reduce heat to low and cover.

Step 2: The Seafood: Next we will parboil the seafood. This is done individually as each requires different cooking time. Fill a large skillet with 2 -3 cups of the fish broth–enough to cover the seafood. Squeeze the juice of 1/2 lemon into the skillet through a strainer to catch the pits. Add ginger–bring to a boil, reduce heat.

Starting with the shrimp, add shrimp with shells, to the skillet. Parboil over medium-high heat until shrimp are pink on both sides; about 3 minutes. Remove and set aside. Next add the calamari and cook until tender – about 8 minutes. Keep adding more fish broth as the liquid dissipates. When done, remove calamari and set aside. Next add mussels, cook until all mussels open about 5 minutes. Remove and set aside. Be sure to discard any mussels that did not open.  Reserve liquid from the skillet. Remove chunks of ginger, discard. When shrimp cool,  peel.

Step 3: Curry. Add curry paste and coconut milk to the skillet, stirring into the liquid. Bring to boil over medium high heat, stirring constantly. Pour curry sauce into the large pot of fish broth, mix well and bring to a boil over medium high heat. When boils, reduce heat to low.

Step 4: Mushroom / Shallot Mixture: Heat grapeseed oil over medium heat. When hot, add shallots and mushrooms cooking until golden brown about 15 minutes.. Add 1/2 cup of fish broth to keep moist and cook another 5 minutes. Next add lemon grass and garlic, cook for about 5 minutes. Add 1/2 cup of broth if needed. Cook for 5 minutes. Scrape pan sides and bottom, mixing all ingredients together.

Step 5: Vegetables and Fish Broth: Pour mushroom/shallot mixture into the large pot of fish broth turn up to medium high heat–the aroma will be magic! Add snow peas and bok choy; bring to a boil. Add 1/8 cup of cilantro and 1/2 cup yellow chives, gently stirring; remove pot from heat immediately, uncover, and set aside.

Step 6: Fish. Add 2 cups of fish broth to the skillet with a good pinch of yellow chives and minced ginger; bring to a boil; reduce heat to medium, add fish, cook about 6 minutes. Add more fish broth if needed, keep bottom coated so fish does not stick to skillet. When cooked, remove and set aside.

Step 7:
Final steps! Add bean sprouts to the curry fish broth and recover. In a separate pot, boil water for the Japanese Vermicelli Noodles (you can use rice or bean vermicelli if you prefer).  Add noodles, cook as per instructions on bag. Drain into colander and set aside.  Cut tofu into 1″ cubes, set aside.

Assembling the Plate
Just heat the broth to high (it’s been marinating awhile; the better still); assemble each plate with the ingredients;  noodles first, then
seafood, then vegetables; pour over the broth, sprinkle the chopped
fresh herbs over the top.  Squirt a little lemon on it at the table and
voila! 

Spoon some of the broth into each others mouths and your lips
will surely catch on fire!
  

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.