Thai Shrimp Bisque
Adapted recipe from “the best of light cooking” (recipe picture included)
For the shrimp stock I used 1/4 cup white wine vinegar, a package of shrimp flakes, 3 cups water, and 1 tbsp tomato paste. Once it was reduced by 2/3 I added ginger powder, a little sugar, and shrimp seasoning.
Marinated the shrimp in green curry paste and thai seasoning paste but you can use garlic, cilantro, onion, lime, ginger, and thai chili
Cook down one onion, 2 celery stalks, and carrots. Add in half the shrimp stock and cook until the veggies are at a texture you like. Then add the remaining stock, 1 can coconut milk, 1 tbsp tomato paste, heat through, taste, and adjust seasoning. I added ginger, red pepper flakes, mushroom powder, and fish sauce.
Once it was balanced I added the milk and flour mixture to thicken. Then I added the shrimp until everything was heated through (my shrimp was pre cooked)
We seriously loved it.
It tasted like a mix between a curry and sweet and sour soup