Thread: Super Bowl Thai Crappie Soup

This one is a "from the seat of the pants" Crappie soup. There were ingredients I wanted to add and some to delete. Oh, after smokin' 2 Jethro bowls of this soup I'm happy to be sitting in the recliner, typing.



2 cups thin sliced celery
1 yellow onion diced
2 cups sliced Bok Choy
1-1/2 cups shredded carrots
3 medium Idaho potatoes diced
2 tablespoons minced garlic (from a jar not fresh)
1 box Swanson's Chicken stock
3 rounded teaspoons of Knorr Chicken Broth mix in 2 cups boiling water
2 tablespoons fresh grated ginger
1 can unsweetened Coconut milk
3 tablespoons Thai Red Curry Paste
7-8 large Crappie fillets, really too large to fry seasoned with salt & pepper
1 tablespoon fish sauce
3 tablespoons PF Chang's Red Chili Sauce
1 tablespoon Sesame Red Chili Oil
2 tablespoons fresh chopped Cilantro
12 ounces or 1/2 24oz bag frozen pre-cooked shrimp

I start out with 3 tablespoons of the organic coconut oil in the bottom of the pot. After heating it up on medium I add 2 cups thin sliced celery, 1 yellow onion diced, 2 cups fairly packed sliced Bok Choy, 1-1/2 cups shredded carrots, 3 medium Idaho potatoes diced, and 2 tablespoons minced garlic (from a jar not fresh). Starting with the celery I cook it for a little bit softening it before adding the onions. Then I continue to cook both till the onions have sweated a bit then add the Bok Choy. While the mixture is cooking I continue to stir the ingredients turning them over several times before adding the diced potatoes. By now the mixture is more frying, I fry the potatoes for a little bit and the rest is really cooking down. The carrots sweeten things up. Now I add the garlic not wanting too much flavor to cook out before adding the box of Swanson's Chicken stock.



Now I turning the heat up a bit but not to 3/4's but up. Using 3 rounded teaspoons of the Knorr Chicken Broth mix (every Chinese restaurant uses this stuff, a secret ingredient everywhere) in 2 cups of boiling water then right into the pot.



At this point I grate about 2 tablespoons of fresh ginger into the pot.



I used 7 heavy Crappie fillets cubed into very large cubes, maybe 5 pieces from each fillet. More fish can be used if you skip the shrimp. The fish is salt & pepper seasoned at this point. Once the soup comes to a simmer I let it cook for 10 minutes or till the potatoes are tender but not falling apart.

Once the potatoes are to your liking add the Coconut milk, Thai Red Curry Paste, PF Chang's Red Chili Sauce, Fish Sauce, and the Crappie chunks. The fish cooks very quickly 3-4 minutes tops, add the Sesame Red Chili Oil & 2 tablespoons fresh chopped Cilantro, stir well.



Once I get to this point add the pre-cooked shrimp. The frozen shrimp will defrost in the soup. I have used fresh shrimp and the shrimp really covers up all the Thai flavors, kinda dulls them so use the pre-cooked. Now I make this without the shrimp but for presentation I like to use the Tail-on shrimp.



Every time I end up going back and adding more Red Chili Sauce & Red Curry Paste. Most of the time it take more of the PH Chang's chili sauce. I like Thai food especially the soups so I have eaten enough to know which to add if needed. Let your tastebuds help you decide if more of either is desired. This is a spicy soup but not overly hot. I like to taste everything.



I hope you enjoy.

Thanks for the post!!
looks delicious!!

BON TEMPS!!