Coconut Curry Shrimp Soup
First I peeled two pounds of shrimp (from Thursday’s market), placing the shells in a small saucepan. I covered them (barely) with water and put them on to simmer. Then in a soup pot I heated a couple or three tablespoons of coconut oil and briefly stirfried several minced cloves of garlic and several tablespoons of minced fresh ginger. Almost immediately I added a couple of generous tablespoons of curry powder and a couple tablespoons of red curry paste. After a few seconds of stirring, I added the shrimp stock through a strainer. Then I added a quart of homemade chicken and shrimp stock, two cans of coconut milk, and some Celtic seasalt. This simmered while I did goat chores, and when I came back in I added the freshly squeezed juice of two limes, a spoonful of preserved cilantro seeds, and the shrimp. It was done moments later, and it was wonderful. Fresh cilantro would’ve been better than the seeds, but it was dark, and my cilantro is all out in the garden bolting, so you have to be really selective in your picking, which could be tricky in the dark. Or I was tired and lazy. That’s more likely. I preserve cilantro seeds every year by picking immature little green seeds, putting them in a small glass jar and covering them with vinegar. Then I keep the jar in the fridge (I add to it all summer) and use it all winter when my cilantro is almost non-existent, though the last two winters I’ve had a fair amount make it through the winter with no protection at all.