Soup, Spicy Noodle with Shrimp & Coconut Milk

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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
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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

    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.

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