Wednesday, September 3, 2014

Thai Shrimp and Rice Noodle Soup

I was really surprised at how this soup turned out, especially the taste on the second day.  I just ate two bowls and already have a taste for another.  For myself, I would definitely make this ahead of time and let the flavors meld.  However, if you do this, I would recommend that upon reheating (I used the microwave), leave the cooked shrimp out and then just add it the the reheated hot soup so the shrimp doesn't get overcooked.

If you'd like to bulk-up the vegetables a bit, try adding some sliced mushrooms and/or bamboo shoot strips.  And if you're afraid of fish sauce, start with just using 1/2 of what is called for, but again, it really does develop nicely if allowed to rest.

It's a great lunch by itself or I made it a dinner by adding a couple of spring rolls.  Perfect, especially in these hot, muggy end-of-summer evenings.

THAI SHRIMP and RICE NOODLE SOUP (6 {1 1/2 cup} servings)

1 (5.6 oz) can coconut milk (2/3 cup), divided
1 medium sweet or yellow onion, chopped
6 cups shrimp or chicken broth
1 jalapeno chile, seeded, deveined, sliced
1 tsp minced fresh ginger
1 tsp grated lime peel
1 (6.75 oz) package thin rice sticks/cellophane noodles
1 lb shelled, deveined uncooked large shrimp (about 21/30 size or smaller)
1 red bell pepper, cut into 1" pieces
1 cup snow peas, strings removed, diagonally halved\
1/4 cup fish sauce
2 Tbsp packed brown sugar
3 Tbsp lime juice
1/4 cup lightly packed chopped fresh cilantro

Heat large saucepan over medium heat until hot.  Add 1 Tbsp of the thick coconut milk (from the top of the can) and onion; cook 2-3 minutes or until beginning to soften.  Stir in broth, chile, ginger, lime peel, and remaining coconut milk.  Bring to a boil over high heat.  Reduce heat to low; simmer 10-12 or until fragrant.

Meanwhile, soak rice sticks according to package directions; drain.  Using a pair of kitchen shears, cut the noodles so they will be spoon-sized.

Add shrimp, bell pepper, and snow peas to sauce pan; cook 2-3 minutes or until shrimp are pink.  Stir in all remaining ingredients, except cilantro.  Serve over rice sticks; garnish with cilantro.

Recipe Source:  Cooking Club Magazine, Fall 2014, p. 56

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