SEATTLE — Thaifusions is a Seattle mother and son team who are sharing their family's handcrafted recipes with the masses with their line of sauces and curries. You may recognize them from the Thai restaurant they used to run in Downtown Seattle, Toi.
In this cooking demonstration, Thaifusions' Max Borthwick shares his recipe for Panang Curry.
You can find Thaifusions nationwide at Williams Sonoma and across the country in various retailers. Check out thaifusions.com to find them!
Recipe: Thai Coconut Soup with Prawns and Rice Stick Noodles
- PREP TIME: 5 minutes
- COOK TIME: 20 minutes
- TOTAL TIME: 25 minutes
- SERVES: 4 people
- 1 jar Panang Curry
- 3 cups chicken, vegetable or seafood broth
- 1 stalk fresh lemongrass, cut into 2-inch pieces and bruised (optional)
- 1 lb large or extra-large peeled and deveined shrimp
- 1 cup sliced white button mushrooms
- 2 limes
- 8 ounces dried thin rice stick noodles (optional)
- Cilantro, for garnish
- In a large pot, combine Panang Curry, broth and lemongrass. Bring to a simmer over medium-high heat. Add mushrooms, simmer 3 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Remove from heat and squeeze juice of one lime into soup.
- Meanwhile, cover rice noodles with boiling water and let stand 3 minutes, or until tender. Drain and divide among four bowls.
- Ladle soup over rice noodles, discarding lemongrass. Garnish with lime wedges and cilantro and serve.