Coconut Noodle Soup with Tea-Smoked Shrimp

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

Ingredients

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

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