{"id":31093,"date":"2014-03-17T22:51:50","date_gmt":"2014-03-18T02:51:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31093"},"modified":"2014-03-19T22:46:11","modified_gmt":"2014-03-20T02:46:11","slug":"coconut-soup-with-shrimp-balls%e6%b5%b7%e8%80%81%e5%9b%a3%e5%ad%90%e5%85%a5%e3%82%8a%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31093&lang=en","title":{"rendered":"Coconut Soup with Shrimp Balls
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\"33\"<\/a><\/p>\n

Coconut Soup with Shrimp Balls<\/strong><\/p>\n

There is an area called “Little Mekong” in the city, not too far from our house. As you probably guessed, it’s packed with Southeastern stores and restaurants. Terry and I tried a Thai restaurant there last Friday and their food was fantastic! Even after I finished the leftover seafood green curry I brought home, I was still craving for more Thai food. So I decided to make Thai flavor inspired coconut soup. The shrimp balls were homemade, too. The soup was served with freshly minced ginger, green onion, cilantro, mint, and lime juice.<\/p>\n

Coconut soup with shrimp balls: shrimp balls (shrimp, salt, pepper, corn starch), water, shrimp shells, ginger, green onion, oyster sauce, fish sauce, cane sugar, salt, pepper, coconut milk, ginger, mint, cilantro, green onion, lime juice<\/p>\n

You can now find my Katsudon or Pork Cutlet Rice Bowl recipe at this site<\/a>. Katsudon is one of the most popular rice bowl dishes in Japan. Enjoy! <\/strong><\/p>\n

\"43\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Coconut Soup with Shrimp Balls There is an area called “Little Mekong” in the city, not too far from our house. As you probably guessed, it’s packed with Southeastern stores and restaurants. Terry and I tried a Thai restaurant there last Friday and their food was fantastic! Even after I finished the leftover seafood green […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-31093","post","type-post","status-publish","format-standard","hentry","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31093"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31093\/revisions"}],"predecessor-version":[{"id":31104,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31093\/revisions\/31104"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}