Spicy Noodle Soup with Shrimp & Coconut Milk

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

Ingredients

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

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


Best Wine Deals

See More Deals »






Snooth Media Network