Recipe Details
A full-bodied, mildly spiced tomato soup—enhanced by the sweetness and depth of roasted red peppers—serves as an excellent base for lightly poached shrimp or chunks of any firm white fish. The gingery, herbed mushrooms receive a bright citrusy lift from makrut lime leaves, resulting in a dish bursting with layered flavor. In the absence of makrut lime leaves, lime zest functions as a suitable substitute. This preparation is best enjoyed over steamed rice or accompanied by torn pieces of crusty bread.