THAI COCONUT SHRIMP SOUP WITH NOODLES by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound shrimp and shells left on, if frozen put into a bowl of salted water for 20 minutes or so, drain and rinse under cold water
1 quart chicken stock
2 stocks lemongrass, peeled and cut on the bias in 2 inch pieces, crushed
3 Thai chilies or Serrano chilies, seeded and thinly sliced, devinned
1 (14oz) can straw mushrooms
1tablespoons olive oil
1 thumb size fresh ginger, sliced
8 cilantro stems, lightly crushed
4 garlic cloves, minced
2 tablespoons brown sugar
3 tablespoons fish sauce
1 tablespoons red curry paste
6 ounces rice sticks
1/4-cup lime juice
A bunch of cilantro leaves
DIRECTIONS:
1. Peel the shrimp and reserved the shells.
2. Heat the oil over-medium heat in a sauce pan.
3. Add shrimp shells, red curry paste and 2 Thai peppers.
4. Sauté for 2 minutes.
5. Add lemongrass, chicken stock, ginger, brown sugar, garlic, and cilantro stems.
6. Bring to a boil, and reduce heat to low simmer and cook for 20 minutes.
7. Strain the stock through a sieve into a soup pot, discarding solids.
8. In the soup pot add the fish sauce, lime juice, stir and taste, adding more fish sauce or lime juice if needed.
9. Over medium-high heat add rice noodles straw mushrooms and cook for 4-5 minutes.
10. Add shrimp, and stirring until opaque, about 1 minute.
11. Garnish with sliced chilies and cilantro leaves.
ENJOY DAN: BON-APPETITE!!!!
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