Red Curry Bisque

Red Curry Bisque

serves 12

4 lbs. pork roast, coated in a rub of:

2 T. chili powder

6 T. garlic powder

2 T. ginger powder

4 t. coriander

4 t. cumin

3 t. turmeric

2 t. cardamom

1 t. salt

Large pinch of clove

Large pinch of cinnamon

Coat all sides of the pork roast, then cover and bake at 200 degrees overnight or for 6 hours.  While still warm, shred.  

In soup pot, make a roux:
1/2 c. butter
1/4 c. flour

Incorporate:
1 1/2 T. red curry paste (use up to 2 whole jars for a heartier, spicier flavor!)
4 heaping T. vegetable base (or 5 boullion cubes)
3 cans coconut milk (full fat)
1 can vegetable broth
3 T. fish sauce
2 T. soy sauce
3 T. fresh minced garlic
2 T. fresh minced ginger
1/4 c. minced crystallized ginger
2 leeks, thinly sliced
1 red bell pepper, diced

Optional:
1 c. portabellas, sliced
Green vegetable (beans, snow peas, broccoli)
Couple dashes each of:
Cumin
Cardamom
Coriander
Turmeric

Simmer about 30 minutes, until flavors are blended and vegetables are tender.  

Just before serving, add:
Shredded pork
3 pints heavy cream

Heat through.  Serve as soup, or upgrade to main course by serving over basmati.  Garnish with cilantro or a dollop of coconut cream.

NOTE:  substitute leftover chicken, beef, or pork.  Also really good with a combination of shrimp/crab/lobster.