Everyday Paleo: Thai Cuisine: Authentic Recipes Made Gluten-free by Sarah Fragoso

Author:Sarah Fragoso [Fragoso, Sarah]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2014-06-14T14:00:00+00:00

Add the coconut milk and chicken broth to a small soup pot and bring to a boil over medium-high heat.

Add the shrimp paste, maple syrup, and white onion, stir well, and let simmer for 3 to 4 minutes.

Add the shrimp and pak miang leaves and simmer for another 2 to 3 minutes, until the shrimp are pink and firm and the spinach is wilted.

Taste, season with salt if needed, and serve.

Sour and Spicy Prawn with Lemongrass Soup

This soup comes straight from Pom’s amazing Cooking@home Thai Culinary School in Chiang Mai, and it tastes just like it should: homemade and from the heart. This is a fresh, herb-filled broth packed with vegetables and prawns. It’s truly a favorite of mine.

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