Thai coconut-curry seafood soup from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 140) by Tenney Flynn

  • shallots
  • basil
  • cilantro
  • coconut milk
  • fish sauce
  • fresh ginger
  • kaffir lime leaves
  • lemongrass
  • fish stock
  • fish of your choice
  • green curry paste
  • Thai basil
  • baby bok choy
  • Chef Paul Prudhomme's Shrimp Magic
  • EYB Comments

    Can substitute the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic, and chicken stock for fish stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic, and chicken stock for fish stock.

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