Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.
Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.
Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.
Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.
Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I was daunted by the process but it was amazingly easy. The smokiness of the shrimp lenses the most delicious flavor to the broth. So. Good.
This soup was excellent, very flavorful between the sweet of the coconut milk and the tangy flavor of the time. I used chicken cooked in peanut sauce instead of the shrimp and was very happy with the results.
I made this tonight using the gas grill to smoke/cook the shrimp. We have a green egg but not worth the time to heat it up for 5 minutes cooking. The jasmine tea smoke is subtle and really nice. I did a couple shrimp without the cilantro to taste it. Yum. I did substitute with light coconut milk which work nicely while reducing the calories a bit.I will do this dish again but I will definitely give it a little more heat and might I add a couple handfuls of peas.
I made this recipe on a rainy Monday so I used my stovetop smoker. This time I lined the smoker tray with foil before adding the smoking ingredients to make clean up easier. My jumbo shrimp were labeled U15 so I adjusted the quantity accordingly. The smokiness of the shrimp contrasted nicely with the heat of the curry powder and the subtle sweetness of the coconut milk. Add to that some rice noodles to slurp and I would definitely say I would have given this recipe six stars!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.