Coconut Noodle Soup with Tea-Smoked Shrimp

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

Ingredients

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

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

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