Thai Noodle Soup with Shrimp and Coconut Milk
- Yield: 4 to 6 servings
- Soup Base:
- 1small onion, chopped
- 1-- (2-inch) piece fresh ginger, peeled
- 3-- garlic cloves, minced
- 2 or 3-- fresh serrano chiles
- 1stalk lemon grass, trimmed
- 1tablespoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon ground turmeric
- 1/3cup fish sauce
- 2teaspoons brown sugar
- 2tablespoons peanut oil
- -- Shells from 1 pound shrimp
- 2cups chicken broth
- 3cups water
- 1-- (14-ounce) can coconut milk
- 1/4cup fresh lime juice
- 1teaspoon kosher salt
- 6 to 8ounces Chinese egg noodles, cooked
- 1cup peeled, chopped and seeded English cucumber
- 1cup bean sprouts
- 1cup snow peas, trimmed
- 1/2cup sliced green onions
- 1 or 2-- serrano chiles, sliced
- 1/2cup chopped fresh cilantro
- 1/2cup chopped fresh basil
- 1pound shrimp, peeled and cooked
- To prepare the soup base: Combine the onion, ginger, garlic, chiles, lemon grass, coriander, cumin, turmeric, fish sauce and brown sugar in a food processor and process into a paste, scraping the side of the bowl as needed.
- Heat the peanut oil in a heavy saucepan. Add the paste mixture and saute for 5 to 10 minutes or until it becomes aromatic and deepens in color, stirring frequently. Stir in the shrimp shells. Saute for 2 minutes or until the shrimp shells are pink.
- Add the chicken broth, water, coconut milk, lime juice and kosher salt; mix well. Bring to a boil and reduce the heat. Simmer for 30 minutes. Strain the broth into a bowl and discard the solids. Return to the saucepan.
- To prepare the soup: Heat the soup base to serving temperature. Add the noodles, cucumber, bean sprouts, snow peas, green onions, chiles, cilantro, basil and shrimp. Ladle into soup bowls and serve immediately.
Recipe reprinted with permission from Nancy Wood Moorman To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).