Spicy Noodle Soup with Shrimp & Coconut Milk

Spicy Noodle Soup with Shrimp & Coconut Milk
Photo by Scott Phillips

Ingredients

  • 1 cup mung bean sprouts, rinsed and dried
  • 1 can (14 oz.) coconut milk
  • 6 to 7 oz. wide rice noodles
  • ¼ English (seedless) cucumber
  • ½ cup fresh mint leaves, roughly chopped or torn
  • 2 tsp. light brown sugar
  • 5 cloves garlic, crushed
  • + 18 more ingredients
    • 2 Tbs. peanut or vegetable oil
    • 1 lb. shrimp (31 to 40 per lb.), shells removed and reserved; deveined
    • 1 tsp. kosher salt
    • 1 small onion, roughly chopped
    • ¼ cup fish sauce
    • 1 tsp. freshly ground cumin seeds
    • 2 stalks lemongrass, trimmed and roughly sliced
    • ½ tsp. ground turmeric
    • 2 cups homemade or low-salt canned chicken broth
    • 3 cups water
    • ¼ cup fresh lime juice
    • 2-inch piece fresh ginger (about 1 oz.), peeled and sliced into disks
    • Shells from the shrimp for the soup
    • ½ cup fresh cilantro leaves, roughly chopped or torn
    • 1 Tbs. freshly ground coriander seeds
    • 1 fresh chile (serrano, jalapeño, or Thai), stemmed and sliced into thin rounds (optional)
    • 4 lime wedges
    • 2 to 3 fresh serrano chiles, stemmed and roughly chopped

Put the onion, ginger, garlic, chile, lemongrass, coriander, cumin, turmeric, fish sauce, and brown sugar in a food processor. Purée to make a paste, scraping down the sides as needed. Heat the oil in a heavy soup pot or Dutch oven over medium heat until hot but not smoking. Add the paste mixture...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network