V27: RECIPES FOR STYLE – RED THAI SHRIMP BISQUE

Red Thai Shrimp Bisque

by Barraud Caterers

Thai food is unique among the foods of its neighbors. Guided by the Chinese principle of the five flavors – sweet, sour, salt, bitter, and hot – it is distinctive in its predominant use of cilantro, chilies, coconut, garlic, fish sauce, and many varieties of citrus flavors ranging from lemongrass to the skin, juice, and leaves of limes. Though completely different in ingredients, techniques, and flavors, it is influenced by India’s cuisine in the use of curry pastes.

Asian soups are generally very flavorful, but thin in texture. In French cuisine, a bisque is a seafood soup that is given body by the use of rice and finished with the textural grace of cream. I wanted to develop an unctuous seafood soup with a distinct Thai character. This recipe exemplifies the delicious flavor profile, balance, and luxurious texture of Thai food.

Yield: 6 – 8 appetizer portions

Special Equipment: conical strainer or colander

Ingredients:
2 tablespoons vegetable oil
2 cups minced onion

1 tablespoon minced garlic
2 chopped cherry tomatoes
1 ½” peeled minced ginger
2 stalks of lemongrass bruised (from Asian markets)
2 roughly chopped lime leaves (from Asian markets)
1 tablespoon red Thai shrimp paste (From Asian markets)

1 lb shrimp, peeled, cleaned and roughly chopped
Shells from 1 lb shrimp, roasted
1 ½ quarts shrimp/fish/clam/chicken/vegetable stock/water
1 cup cooked rice
Kosher salt & freshly ground black pepper to taste

2 cups coconut milk
Washed cilantro sprigs

Directions:

1. Heat a medium saucepan. Add the vegetable oil and when shimmering add the onions and sweat over moderate low heat until translucent. About six minutes.
2. Add other vegetables and shrimp paste. Stir to combine and cook over low heat.
3. Add shrimp shells, shrimp, stock of choice or water and cooked rice. Season with a sprinkling of salt and a few twists of freshly ground black pepper. Simmer, covered lightly, for 30-45 minutes. Taste and season again with salt and pepper if necessary.
4. Strain soup through a large-holed conical strainer or colander. Push the contents down with a large spoon to extract all the juices from the vegetables and shrimp.
5. To serve, reheat the soup gently and add the coconut milk. Re-season as necessary. Reheat to a light simmer. The soup should not boil.
6. Serve warm garnished with a cilantro leaf in each bowl.