Spicy Noodle Soup with Shrimp & Coconut Milk

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


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

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


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