This text is part of the special book Plaisirs
One of the favorite recipes of Geneviève Plante, a fan of Asian cuisine.
For 2 people
Ingredients
1 large drizzle of vegetable cooking oil
1 large yellow onion, minced
80 ml (⅓ cup) store-bought green curry paste
250 ml (1 cup) cold water
1 can of 400ml coconut milk
2 tbsp. fish sauce (nuoc-mam)
4 tbsp. maple syrup
Juice of 1 large lime
12 raw shrimp (21-25 gauge), peeled (leave the tail)
120 g (3⁄4 cup) frozen shelled edamame
60 g (2 cups) spinach
40 g (1 1⁄2 oz) soba noodles, cooked
Ground pepper (generously)
Toppings
1 small bird’s eye chili, sliced
Peanuts, coarsely chopped
Fresh cilantro, chopped
2 lime wedges
Preparation
1. In a large saucepan, heat the oil over medium heat. Brown the onion with the curry paste and pepper for about 2 minutes.
2. Add the water, coconut milk, fish sauce, maple syrup and lime juice, then bring to a boil. Lower the heat slightly.
3. Add shrimp and edamame, stirring gently. Cook for about 2 to 3 minutes, until the shrimp are pink.
4. At the end of cooking, add the spinach and stir gently. To book.
5. Divide the noodles between two bowls, then pour the soup. Garnish, if desired, with chili, peanuts and cilantro. Accompany each serving with a wedge of lime.
Good to know
• Thai chilli is a key ingredient in Thailand, Laos and Vietnam. It should be used sparingly, as it is very pungent. When handling this type of peppers, avoid touching your face or rubbing your eyes to protect yourself from burns. Wash your hands without delay as well as the board and the utensils used.
• It is possible to reduce the intensity of Thai peppers by carefully removing the seeds and the white membrane inside.
This special content was produced by the Special Publications team of the To have to, relating to marketing. The drafting of To have to did not take part.
This special content was produced by Le Devoir’s special publications team, reporting to marketing. The editorial staff of Le Devoir did not take part.