Thai Shrimp and Noodle Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound peeled and deveined shrimp (uncooked)
2 cloves garlic (minced)
1 yellow onion (chopped finely)
1 cup chopped carrots
1/2 cup diced green onions and 1 jalapeno (garnish)
1/2 cup cilantro (chopped)
4 cups chicken stock
1 can coconut milk (I used a 13.5 ounce can of light coconut milk)
2 tablespoons red curry paste (I used Thai Kitchen brand found in the Asian section.)
3 tablespoons of fish sauce
1 teaspoon minced ginger
1 tablespoon yellow curry powder
2 tablespoons fresh lime juice
8 ounces rice noodles (“rice sticks”)
*Optional: 2 teaspoons of Sriracha
Instructions:
In large stock pot, saute minced garlic and onion in 2 tablespoons of your choice cooking oils for 3-4 minutes. Add minced carrots and continue cooking until carrots are soft.
Check the package directions beforehand, but most rice noodles only require soaking in hot water to cook. Mine soaked in hot water for 4 minutes, were drained, and then set aside (See pic below.) Add broth, fish sauce, curry paste, and ginger to vegetables. Once boiling, lower heat to medium. Add shrimp and cook 4 minutes. Add lime juice, coconut milk, curry powder, cilantro, and Sriracha (if using). Add noddles and continue cooking on medium for an additional 5-7 minutes until soup is hot. (Do not over cook or the shrimp will be chewy.)
Serve soup hot and garnish with green onions, jalapenos, a lime wedge and extra cilantro.
From thelovelycupboard.com