Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

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Sourced from: epicurious.com
Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
Rating From Mary Johnson
Average Rating
5 from 1 user

Shrimp soup

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

ingredients
Spice paste
1/3 cup coarsely chopped peeled fresh ginger
4 garlic cloves, thinly sliced
3 tablespoons water
3 kaffir lime leaves
1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
1/2 to 1 small whole dried red chile (such as chile de árbol)
Soup
3 tablespoons peanut oil, divided
24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
1 large red onion, halved through core, thinly sliced, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 rounded tablespoon chopped palm sugar or dark brown sugar
4 cups canned unsweetened coconut milk
2 1/2 cups vegetable broth
10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
9 ounces dried flat rice noodles
4 garlic cloves, thinly sliced
1 tablespoon toasted sesame oil (such as Asian)
1/2 cup skinless peanuts, toasted, coarsely chopped
1/4 cup fresh lime juice
1/2 cup thinly sliced green onions
1/3 cup fresh cilantro leaves
1 lime, cut into 6 wedges
preparation

For spice paste:
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.

For soup:
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 onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.

Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).

Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.

Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

Tags:
Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms, Shrimp soup, spicy soup, soup, coconut noodle soup
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Faved August, 12 2014 by:


Mary Johnson
Halifax, NS, CA
Faved into the Collection:

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Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms - Soups Homemade Vegan Cream of Mushroom Soup - Soups Potato & Cheddar Soup Recipe - Soups Roasted Tomato Soup - Soups Recipe for Roasted Cauliflower with Aged White Cheddar Soup - Soups
Originally Sourced From:
Grilled Corned Beef and Fontina Sandwiches - Sandwiches Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms - Soups
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