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1/2 lb shrimp, shelled and deveined
1 bunch of watercress
2 tbsp peanut oil
2 large shallots, sliced
1 garlic clove, minced
2 fresh hot chilies, seeded and sliced
1/2 tsp turmeric
1 tsp salt
3 cup fish broth, preferably homemade or
1.5 cup clam juice diluted with water
1.5 cup coconut milk, canned |
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Method :
Cut shrimp into half-inch slices and
refrigerate. Snip off watercress leaves. Coarsely chop watercress
stems and set both aside. Heat oil in a heavy-bottomed saucepan, and
stir-fry the shallots until golden over medium heat. Stir in garlic,
chilies, and turmeric and continue to stir-fry for 2 minutes. Add
watercress stems and salt and stir-fry for a minute or two, then
pour in fish broth and simmer for 5 minutes. Add watercress leaves
and coconut milk and simmer 2 minutes. Just before serving, reheat
soup, add shrimp, and when soup returns to the simmer, remove from
heat and serve immediately.
Serves 4
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