Thai Noodle Soup with Shrimp and Coconut Milk

  • Yield 4 to 6 servings

This luscious shrimp soup contains many of the flavors used in Thai cooking.


Soup Base:
1 small onion, chopped
1 -- (2-inch) piece fresh ginger, peeled
3 -- garlic cloves, minced
2 or 3 -- fresh serrano chiles
1 stalk lemon grass, trimmed
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/3 cup fish sauce
2 teaspoons brown sugar
2 tablespoons peanut oil
-- Shells from 1 pound shrimp
2 cups chicken broth
3 cups water
1 -- (14-ounce) can coconut milk
1/4 cup fresh lime juice
1 teaspoon kosher salt
6 to 8 ounces Chinese egg noodles, cooked
1 cup peeled, chopped and seeded English cucumber
1 cup bean sprouts
1 cup snow peas, trimmed
1/2 cup sliced green onions
1 or 2 -- serrano chiles, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1 pound shrimp, peeled and cooked


  1. 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.
  2. 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.
  3. 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.
  4. 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).




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