Thai Yellow Curry Duvel Soup
Now that you’ve made the Thai Yellow Curry Paste, let’s use it. Sautéing the paste in oil cooks the vegetables and caramelizes the aromatics, adding layers of flavor to the finished soup. The addition of a Belgian Strong Pale Ale like Duvel, contributes yeast complexity along with a touch of sweetness and just enough bitterness to add to the mélange of flavors from the paste itself.
Serves: 6 guests
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2016 | Issue #111
| Servings | Prep Time |
| 6 people | 15 minute |
| Cook Time |
| 20 minute |
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Using Thai Yellow Curry Paste recipe, this soup base uses Duvel, a Belgian Strong Pale ale full of unique flavors from the yeast and style of beer.
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- 2 tablespoon oil, vegetable
- 5 - 6 tablespoon Thai Yellow Curry Paste, recipe HERE
- 3/4 tablespoon Curry Powder, yellow, mild such as Savory Spice Co.
-
3 tablespoon
sugar, palm, Palm Sugar Pure 16 Oz
or light brown sugar
- 1/4 cup fish sauce, such as Red Boat 40°N Fish Sauce
- 2 tablespoon soy sauce | tamari | liquid aminos | shoyu
- 1 tablespoon salt, kosher
- 27 ounce coconut milk, canned
- 750 ml Belgian Strong Pale Ale, such as Duvel or other Belgian Strong Pale Ale
or light brown sugar- Preheat the pan by placing a Dutch oven or wide pot over medium heat. Add the oil and tilt it to create a layer across the bottom of the pan. [If you’re making one of the following recipes, this is a good time to add the chicken, turkey or lamb, browning the meat while rendering the fat. Then remove it from the pot and continue.] Add the Thai Yellow Curry Paste and curry powder. Using a flat-edged spatula, scrape the bottom of the pan, making sure that the paste doesn’t stick or burn. Lower the heat to medium-low and continue to toast the curry powder, while caramelizing the paste. The mixture will begin to darken after about 5 – 6 minutes of cooking.
- Add the palm sugar (grated with a Microplane Zester/Grater
or knife edge) or light brown sugar and press with the spatula to break into the paste.
- While this is cooking, in a separate bowl measure out the fish sauce, add the soy sauce and salt, and stir to combine.
- After another 4 – 5 minutes of cooking, add the fish sauce mixture to the pan, letting it dissolve into the paste, while evaporating the water and intensifying the flavors. Keep stirring and scraping the bottom of the pan to prevent it from scorching. After about 5 more minutes of cooking, the mixture should be a thick paste, deep brown and sticky. This result is critical in the development of Thai flavors.
or knife edge) or light brown sugar and press with the spatula to break into the paste.- Add the coconut milk and then the Duvel or another Belgian Strong Pale Ale to the pan. Stir to dissolve the paste into the liquid, making a soup base. Bring this mixture to a simmer, adjusting the heat once it reaches a boil. At this point a protein can be added to the soup, to stew or braise in the liquid. Then add prepared vegetables and herbs, allowing them to cook in the beer broth. Serve.
Recipes to Also Make with This Recipe:
Beer Pairing Suggestions:
Take your pairing in any number of directions by choosing a citrus forward IPA (using that dominant flavor in the citrus for the Thai Style Garnish Options), a yeasty, spicy Saison | Farmhouse Style, a tropical fruit or Belgian IPA (to play off the ginger, lemongrass and coconut), or even a Hefeweizen with its banana and clove undertones.
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