Coconut Noodle Soup with Tea-Smoked Shrimp

Coconut Noodle Soup with Tea-Smoked Shrimp
Photo by Romulo Yanes

Ingredients

  • Kosher salt
  • 8 (1/8-inch-thick) slices peeled fresh ginger
  • ¼ cup light brown sugar
  • ¼ cup Thai or whole-leaf jasmine tea
  • 2 cups oyster mushrooms, trimmed and cut into ¼-inch strips
  • 3 stalks lemongrass, lightly smashed
  • 1 tsp. granulated sugar
  • + 13 more ingredients
    • 1-¾ lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
    • ¼ cup fresh lime juice
    • Kosher salt
    • 1 cup cherry tomatoes, halved
    • 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
    • 2 Tbs. fish sauce
    • 2 Tbs. minced cilantro stems
    • ¼ cup rice, preferably jasmine
    • 1 Tbs. red curry paste
    • Two 13.5- to 14-oz. cans coconut milk
    • ¼ cup lightly packed fresh cilantro leaves
    • 2 wild lime leaves, vein removed, cut into short fine threads (optional)
    • 6 cups lower-salt chicken broth

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium hig...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network