**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.
