Save this Fine CookingSee original recipe on www.finecooking.com

Coconut Noodle Soup With Tea-Smoked Shrimp

advertise
Coconut Noodle Soup With Tea-Smoked Shrimp

Ingredients

  • two 13.5- to 14-oz. cans coconut milk
  • 1 tbs. red curry paste
  • 6 cups lower-salt chicken broth
  • 3 stalks lemongrass, lightly smashed
  • 8 (1/8-inch-thick) slices peeled fresh ginger
  • 1/4 cup fresh lime juice
  • 2 tbs. fish sauce
  • 1 tsp. granulated sugar
  • kosher salt
  • 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thai or whole-leaf jasmine tea
  • 1/4 cup rice, preferably jasmine
  • 1/4 cup light brown sugar
  • 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
  • kosher salt
  • 2 tbs. minced cilantro stems
  • 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
  • 1/4 cup lightly packed fresh cilantro leaves
  • 2 wild lime leaves, vein removed, cut into short fine threads (optional)
advertise

Social Stats

0Rating
0-5
103Pinterest
Pins
125Facebook
Shares
4Tweets
1StumbleUpon
Views

Recipe Stats

Published 2014-09-09 13:13:40 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×