Thai Shrimp Noodle Soup

**Adapted from Thai Shrimp Bisque (cooking light)

Ingredients

• Marinade:
• 1 1/2 pounds medium shrimp
• 1/2 cup fresh lime juice
• 1 1/2 tablespoons ground coriander
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced peeled fresh ginger (i used ginger paste...tasted DELISH)
  
• 1 1/2 teaspoons sugar
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed (two huge tsp's of minced garlic)
• 
  
• Shrimp stock:
• 2 24oz boxes of chicken stock
  
• 1/2 cup dry white wine
• 1/2 can of tomato paste
• 
  
• Soup:
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1/2 cup - 1 cup spring onions (scallions? whatever those little green and white onions are)
  
• 1 (14-ounce) can light coconut milk
• 1/2 can tomato paste
• 1 cup 2% reduced-fat milk
• 3 limes for juice
  
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt
• extra ginger to taste
• udon noodles - cooked and drained. (as much as you want...really noodle-y or not so noodle-y?)
  

Preparation

To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer for 10-15 minutes). Strain mixture through a sieve over a bowl, and discard solids.

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion, and sauté 8 minutes or until browned. Add all shrimp stock, coconut milk, and tomato paste, scraping pan to loosen browned bits. Bring to a boil. Add reduced-fat milk. Add to pan; reduce heat, and simmer. Add udon noodles. Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime juice, 1 tablespoon cilantro, and salt. Add more S&P to taste as needed.

mine came out great even though i chose to make it more soup-y instead of bisque-y! :) enjoy!