Thai oyster soup Recipe

Name: Thai oyster soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 portions
Ingredients: 24 fresh oysters; 1 clove garlic, finely chopped; 30 mL (2 tablespoons) mild red curry paste; 1 L (4 cups) chicken broth; 1 lemon, juice only; 30 mL (2 tablespoons) oyster sauce; 10 mL (2 teaspoons) grated lemon rind; 60 mL (1/4 cup) finely diced red pepper; 60 mL (1/4 cup) chopped fresh coriander; 60 mL (1/4 cup) chopped fresh chives; To taste, Cayenne pepper

Ingredients

24 fresh oysters
1 clove garlic, finely chopped
30 mL (2 tablespoons) mild red curry paste
1 L (4 cups) chicken broth
1 lemon, juice only
30 mL (2 tablespoons) oyster sauce
10 mL (2 teaspoons) grated lemon rind
60 mL (1/4 cup) finely diced red pepper
60 mL (1/4 cup) chopped fresh coriander
60 mL (1/4 cup) chopped fresh chives
To taste, Cayenne pepper

	PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 4 portions

Instructions

Clean the oysters with a brush under cold running water.
Using a sturdy knife, shuck the oysters by slipping the blade between the two shell halves, ensuring the liquor stays in the shell.
Remove the shell pieces and detach the oyster from the shell using the knife.
Place the oysters and liquor in a bowl.
Reserve.
Sauté garlic and curry paste in a medium-sized saucepan for five minutes over medium heat.
Add the chicken broth, lemon juice and oyster sauce.
Bring to a boil.
Allow to simmer for five minutes.
Add oysters and liquor.
Simmer for two more minutes, or until the oysters just begin to curl at the edges.
Remove from heat.
Add lemon rind, red pepper, coriander, chives and Cayenne pepper.
Serve immediately.