Asian Shrimp Noodle Soup
Asian Shrimp Noodle Soup
Author: Meredith Laurence
Recipe from, Comfortable In The Kitchen Cookbook
Ingredients
- 24 large shrimp, unpeeled
- 4 cups vegetable stock
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 carrots, cut into julienne strips
- 2 ribs celery, sliced on the bias ¼” thick
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- ½ - 1 red chili pepper, halved
- 2 (15-ounce) cans coconut milk
- ½ pound rice vermicelli noodles
- 1 tablespon soy sauce
- 3 scallions, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside. Combine the vegetable stock and reserved shrimp shells in a saucepan. Simmer together for 30 minutes. Then strain out and discard the shrimp shells, reserving the stock.
- Heat a stockpot or Dutch oven over medium heat. Add the vegetable oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, ginger, chili pepper halves and cook for 1 to 2 minutes. Add the reserved vegetable stock and coconut milk, and bring to a simmer. Simmer for 20 minutes.
- Meanwhile, in a separate bowl or saucepan, pour boiling water over the rice noodles and let them sit while the soup simmers.
- Drain and add the noodles to the soup, along with the shrimp, soy sauce and scallions. Simmer just until the shrimp is pink and opaque – about 2 to 4 minutes. Add the cilantro and serve with the lime wedges.