Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
Photo by Brian Leatart

Ingredients

  • 3 tablespoons water
  • ½ cup green onions
  • 1 large red onion
  • 1 tablespoon palm sugar or dark brown sugar
  • 9 ounces dried flat rice noodles
  • 1 lime
  • ¼ cup fresh lime juice
  • + 15 more ingredients
    • 10 ounces shiitake mushrooms
    • 2 ½ cups vegetable broth
    • 3 kaffir lime leaves
    • 4 garlic cloves
    • 3 tablespoons peanut oil
    • 1/3 cup fresh ginger
    • 24 large uncooked shrimp, peeled, deveined
    • 1 small whole dried red chile (such as chile de rbol)
    • 4 cups canned unsweetened coconut milk
    • 1 fresh lemongrass stalk
    • 4 garlic cloves
    • 1 tablespoon sesame oil (such as Asian)
    • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
    • ½ cup skinless peanuts
    • 1/3 cup fresh cilantro leaves

Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill. Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of oni...

View full recipe at Epicurious

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