Soup, Spicy Noodle with Shrimp & Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion1 4" piece of fresh ginger, peeled and slliced into disks10 cloves garlic, crushed1 fresh serrano chile or 1 t red pepper flakes4 stalks lemongrass, trimmed and roughly sliced2 T ground corriander2t ground cumin1 t ground tumeric1/2 c fish sauce1 1/2 T packed brown sugar2 T olive oil4 c low-salt chicken broth6 c water2 cans(14oz) coconut milk (Recipe nutritional values are calculated with regular coconut milk. Using lite coconut milk will reduce calories and fat.)1/2 c. fresh lime juice1 16oz package rice noodles2c sliced carrots4 c eggplant, sliced or diced4 c shopped zucchini1-2 large tomatoes diced1 lb Shrimp or crab meat4 c mung bean sprouts1 c freshly chopped cilantro leaves
Make soup base:
Put onion through brown sugar in food processor or blender. Process until smooth. Heat oil in a heavy soup pot. Add the paste mixture and saute, stirring often, until it softens, becomes very aromatic, and deepens in color, about 8 minutes.
Stir in reserved shrimp shells or whatever seafood shells you have saved. Cook about 5 minutes. Add chicken both, water, coconut milk, lime juice, and salt and bring to a boil.
Lower heat and simmer gently for 30 minutes.
Strain broth through cheese cloth and return broth to a simmer.
Cook rice noodles according to package directions: generally soak in hot water for 30 minutes, drain and add to soup for last 5 minutes of cooking just prior to serving.
Add vegetables and cook until softened. Add seafood and cook until done. Add rice noodles, simmer for 5 minutes. ladle into soup bowls. Top with bean sprouts and cilantro.
Serving Size: Makes eight 2 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
Put onion through brown sugar in food processor or blender. Process until smooth. Heat oil in a heavy soup pot. Add the paste mixture and saute, stirring often, until it softens, becomes very aromatic, and deepens in color, about 8 minutes.
Stir in reserved shrimp shells or whatever seafood shells you have saved. Cook about 5 minutes. Add chicken both, water, coconut milk, lime juice, and salt and bring to a boil.
Lower heat and simmer gently for 30 minutes.
Strain broth through cheese cloth and return broth to a simmer.
Cook rice noodles according to package directions: generally soak in hot water for 30 minutes, drain and add to soup for last 5 minutes of cooking just prior to serving.
Add vegetables and cook until softened. Add seafood and cook until done. Add rice noodles, simmer for 5 minutes. ladle into soup bowls. Top with bean sprouts and cilantro.
Serving Size: Makes eight 2 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 344.0
- Total Fat: 9.7 g
- Cholesterol: 59.3 mg
- Sodium: 1,819.5 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 6.1 g
- Protein: 21.3 g
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