Soup, Spicy Noodle with Shrimp & Coconut Milk
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Soup, Spicy Noodle with Shrimp & Coconut Milk calories by ingredient
Introduction
Terrific coconut curry soup with freshly made seafood stock and fresh vegetables. Terrific coconut curry soup with freshly made seafood stock and fresh vegetables.Number of Servings: 8
Ingredients
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1 large onion
1 4" piece of fresh ginger, peeled and slliced into disks
10 cloves garlic, crushed
1 fresh serrano chile or 1 t red pepper flakes
4 stalks lemongrass, trimmed and roughly sliced
2 T ground corriander
2t ground cumin
1 t ground tumeric
1/2 c fish sauce
1 1/2 T packed brown sugar
2 T olive oil
4 c low-salt chicken broth
6 c water
2 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 juice
1 16oz package rice noodles
2c sliced carrots
4 c eggplant, sliced or diced
4 c shopped zucchini
1-2 large tomatoes diced
1 lb Shrimp or crab meat
4 c mung bean sprouts
1 c freshly chopped cilantro leaves
Directions
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.