Wednesday, January 13, 2010

Thai Shrimp Noodle Soup

**Adapted from Thai Shrimp Bisque (cooking light)


  • 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?)


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!

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