So this is the first official post for “The Breakdown”. I absolutely love having a great meal at a restaurant and knowing that it isn’t too complicated to try to recreate at home. I know a lot of restaurants aren’t totally willing to give up their most popular recipes, so I thought it would be fun to have occasional posts called “The Breakdown” where I attempt to recreate the dish at home. One of my very first posts can be technically classified as the first unofficial “Breakdown” when I recreated the incredible Wild Mushroom Tart from Onano Neighborhood Cafe in Rosemary Beach. However, we will make this Coconut Shrimp Soup from Surin of Thailand in Huntsville, AL the “official” first post.
I was recently in Huntsville visiting some very dear friends, who just had their first little one, the adorable and sweet Baby Logan. Alyssa and Stephen are without a doubt two of our favorite people and definitely one of my favorite couples. While Alyssa and I have been friends for years, we met Stephen four years ago when I was pregnant with our Hunter Bear. I immediately liked him and knew that he was perfect for my friend and since we were hanging post-Titans game at Battered & Fried, Drew definitely liked him right away, too. He, unfortunately, met me when I was an uncomfortable and not afraid to let you know 8 1/2 months pregnant, so he may not have determined he was a fan of mine until after the pregnancy demon went away and I returned to a somewhat normal version of myself. We were so proud to be a part of their super fun wedding in Puerto Rico a couple years later and now as life would have it, proud to be a part of their new family of three. There are two things that I find fun in friends and that’s a love of cooking food and a love of wine and the Cutters definitely jive with me there.
It was so great to spend the day with my friend and her new baby. It really takes you back to a time that you quickly forget due to lack of sleep and the overall unease of the brave new world with a newborn. At the end of his workday, Stephen brought home this Cabernet Sauvignon from Mendoza, Argentina for us to try and it was AMAZING!!!! I have only tried Malbecs from Mendoza and I have to say this is definitely one I will try again! It is very reasonably priced around $24/bottle and good and heavy like a California Cab I know and love. If you find yourself in Huntsville anytime soon, be sure to check out The Wine Cellar for great wines of all varieties and price ranges.
After enjoying a couple of glasses of this delicious wine, it was time for mommy and me to head out for her first girls’ night out since Baby Logan blessed our world. We decided to have a low-key night at Surin of Thailand. As we all know too well, it has been INSANELY hot the last month down here, so I couldn’t really decide what I wanted, but definitely wanted something light and not too filling. The Coconut Shrimp Soup stood out and after our server told us it was broth-based I knew that is what I wanted to try. When I tell you that this soup was sooooooooo goood, I mean it was sooooooooooo good!!!! It was sweet and creamy, but not heavy. It had just enough kick, but not too spicy. It was filling, but I didn’t feel gross and full before stepping back out into the heat. After eating this soup I couldn’t get it off my brain and wanted to figure out a way to make it at home so that I can enjoy it as often as I want. I did some research and played around with ingredients, and I think I have come up with my best alternative to this yummy dish.
Coconut Shrimp Soup
- 3 1/2 cups low-sodium fat free chicken broth
- 1 cup baby bella sliced mushrooms
- 2 tsp finely chopped red chili peppers (I used the tube that is found in the herb section of the produce area of your grocery store)
- 1 tbsp light brown sugar
- 1 tbsp fish sauce (can be found at any international market and may be in in some Asian sections of your grocery store)
- 1/2 tsp peeled, fresh ginger
- 1 cup light coconut milk
- 1 lb raw shrimp, peeled & deveined
- 1/4 cup thinly sliced green onions
- 2 tbsp thinly sliced, fresh basil
- Juice of 1 small lime
Combine broth, mushrooms, chile peppers, brown sugar, fish sauce and ginger in a large saucepan over medium-high heat. Bring to a boil and reduce to a covered simmer for about 10 minutes. Stir in coconut milk and cook until heated through. Add shrimp to saucepan and cook about 3 minutes or until the shrimp are cooked through. Remove from direct heat and add onions, basil and lime juice.
This precious baby boy needs no help in the looks department coming from two extremely good-looking parents…….on the inside and out. I can’t wait to watch him grow and get to know his buddy Hunter. I’m so happy for our friends and their new family!!!!!!