Hot And Sour Shrimp With Cucumber Curry

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Servings: 1 Difficulty: Advanced
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A vibrant Thai-inspired soup featuring tender shrimp, crisp cucumber, and a bold tamarind-chili broth
Hot and Sour Shrimp With Cucumber Curry recipe image
Hot and Sour Shrimp With Cucumber Curry recipe image
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Hot And Sour Shrimp With Cucumber Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 499.7

Description

This Hot and Sour Shrimp with Cucumber Curry is a burst of flavor that balances spicy heat, tangy sourness, and savory depth. The broth is built from a fresh paste of red chilies, garlic, and shallots, simmered with rich tamarind juice and aromatic shrimp paste. Crisp cucumber pieces add a refreshing crunch and cool contrast to the spicy soup, while firm shrimp provide succulent protein. Its a quick, comforting dish perfect for weeknight dinners or when you crave something light yet intensely flavorful. Serve it hot with jasmine rice to soak up the delicious broth. The combination of textures and tastes makes this a memorable meal that comes together in under thirty minutes.

Ingredients

Directions

  1. Soak the dried red chili peppers in warm water to cover until softened, about 1 hour.
  2. Drain the chili peppers and discard the soaking water.
  3. Peel decorative strips from the cucumber, halve it lengthwise, and cut into bite-size pieces.
  4. Strain the tamarind pulp with water, separating the juice from the pulp; set both aside.
  5. In a food processor, combine the soaked chili peppers, garlic, shallots, and salt; blend until smooth, adding 1 to 2 tablespoons of cold water as needed.
  6. In a wok or large pot over medium-high heat, bring 1 cup of water and the chili-garlic paste to a boil.
  7. Add 5 shrimp to the boiling broth and cook until orange and firm, about 1 to 2 minutes.
  8. Remove the cooked shrimp with a slotted spoon and pulse in the food processor until finely chopped; set aside.
  9. Add the shrimp paste and 1 cup of cold water to the wok; bring to a boil.
  10. Add the cucumber and half of the reserved tamarind juice; bring back to a boil.
  11. Stir in the remaining tamarind juice, the remaining raw shrimp, the chopped cooked shrimp, sugar, and nam pla.
  12. Add 1 cup of cold water to the reserved tamarind pulp, re-strain to extract more juice, and add this juice to the wok.
  13. Bring the soup to a boil and cook until the raw shrimp are orange and firm, about 2 to 3 minutes.
  14. Remove immediately from heat and serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 499.7kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.0g5%
Cholesterol 176.3mg59%
Sodium 5269.2mg220%
Total Carbohydrate 103.1g35%
Dietary Fiber 39.7g159%
Sugars 7.5g
Protein 44.6g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Shrimp paste and nam pla (Thai fish sauce) are available at Asian markets and specialty-food stores. Shrimp paste adds a deep, savory umami flavor essential to this dish.

For a milder heat, remove the seeds and ribs from the dried chili peppers before soaking. For extra spice, leave them in.

To adjust the sourness, add more or less tamarind juice to taste. A splash of lime juice can also brighten the flavor.

Serve hot over steamed jasmine rice to balance the intense flavors of the broth.

Keywords: shrimp, cucumber, tamarind, chili, hot, sour, curry, soup, thai, spicy, seafood, garlic, shallots, nam pla, shrimp paste, quick dinner, broth, asian, vegetable, protein
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