Be the first to Put this Thai shrimp, mushroom, and noodles soup together in less than 30 minutes. Thai food is meant to be spicy, but if you prefer a less spicy soup, reduce the chile oil to suit your tastes.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 pound medium uncooked shrimp, peeled, butterflied and deveined
- 2 ounces thin rice noodles (rice vermicelli)
- 8 cups fish OR chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces, smashed
- 1/4 cup Thai fish sauce (nam pla)
- 2 Tablespoons chile oil
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 2 teaspoons lime zest
- 1/2 pickled chile
- Salt and freshly ground black pepper
- 1/3 cup rinsed and drained canned straw mushrooms
- 1/4 cup chopped fresh cilantro
Preparation:
Bring a pot of water to a boil. Add shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer shrimp to a colander, reserving boiling water. Rinse shrimp under cold water to stop cooking, drain and set aside.
In same pot of boiling water, cook rice noodles until tender, 2 to 3 minutes. Drain, rinse under cold water and drain again. Set aside.
Combine broth with lemongrass, fish sauce, chile oil, lemon juice, lime juice, lime zest, and pickled chile in a soup pot. Bring to a simmer and cook 10 minutes. Use tongs to remove lemongrass. Taste and season with salt and pepper.
Distribute rice noodles, shrimp, mushrooms, and cilantro among heated bowls. Pour broth over and serve.
Yield: 8 servings
Recipe Source: Cooking at Home With the Culinary Institute of America by Culinary Institute of America (John Wiley & Sons)
Reprinted with permission.
In same pot of boiling water, cook rice noodles until tender, 2 to 3 minutes. Drain, rinse under cold water and drain again. Set aside.
Combine broth with lemongrass, fish sauce, chile oil, lemon juice, lime juice, lime zest, and pickled chile in a soup pot. Bring to a simmer and cook 10 minutes. Use tongs to remove lemongrass. Taste and season with salt and pepper.
Distribute rice noodles, shrimp, mushrooms, and cilantro among heated bowls. Pour broth over and serve.
Yield: 8 servings
Recipe Source: Cooking at Home With the Culinary Institute of America by Culinary Institute of America (John Wiley & Sons)
Reprinted with permission.
