Things have been cooking on the computer instead of in the kitchen lately, and our dinners have become a bit boring to say the least. Besides prepping for my upcoming shows for my textile business, I’ve been designing new patterns as well as invites for pingg and photocards for snapfish which I absolutely love, but by the time dinner comes around I’m pooped! For the last few months our tastebuds have befriended stir-frys, pastas, salads, chicken and burgers, so for this weeks dinner we decided to break our dinner doldrums by making something different.
We chose this Saffron-Ginger Rice with Thai Red Curry Soup from Southern Living Food for Today, with a few of our own modifications:
- For the rice we reduced the veggie broth to 1 ½ cups and added ½ cup of water
- New England Wild Jumbo Scallops instead of shrimp (only because Trader Joe’s didn’t have any!)
- Reduced the light coconut milk to 1 ½ cans, and added ½ cup of fat free milk
- 1/2 tablespoon of Roasted Red Chile Paste
- Snow peas instead of snap peas
This dish was easy to make, ready in no time, and very tasty! The soup was wonderfully creamy and velvety sweet, with a subtle kiss of ginger, saffron and curry flavors. The scallops were perfectly tender and tasted like plump bites of heaven, while the snow peas and mushrooms added nice crunch, earthiness and lovely texture. And for extra kick, we added a squirt of Sriracha Hot Chile Sauce to each bowl. A hearty, comforting bowl of exotic goodness that we look forward to eating again!
The color looks perfect. Cant wait to try this.http://www.youtube.com/watch?v=vrSTQDVc0tc Shrimp is one of my favorite seafood. I'll try this with shrimp for sure. Gonna try this tomorrow. The addition of peas is cool.
Posted by: Red Curry Soup | 12/01/2010 at 03:35 AM