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Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms Recipe

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms Recipe

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Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

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Ingredients

Count

Nutrition

998

Calories

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Ingredients:

Serving

1/3 cup coarsely chopped peeled fresh ginger
4 garlic cloves, thinly sliced
3 tbsp water
3 kaffir lime leaves
1 fresh lemongrass stalk , tough outer leaves removed, 4 inches of thick end thinly sliced
1/2 to 1 small whole dried red chile
3 tbsp peanut oil, divided
24 large uncooked shrimp, peeled, deveined , cut in half lengthwise, shells reserved
1 large red onion , halved through core, thinly sliced, divided
2 tbsp fish sauce (such as nam pla or nuoc nam)
1 rounded tbsp chopped palm sugar
4 cups canned unsweetened coconut milk
2 1/2 cups vegetable broth
10 oz shiitake mushrooms, stemmed , stems reserved, caps sliced
9 oz dried flat rice noodles
4 garlic cloves, thinly sliced
1 tbsp toasted sesame oil (such as asian )
1/2 cup skinless peanuts, toasted, coarsely chopped
1/4 cup fresh lime juice
1/2 cup thinly sliced green onions
1/3 cup fresh cilantro leaves
1 lime, cut into 6 wedges

Directions:

For spice paste: Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
For soup: Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	997.76 Kcal (4177 kJ)
Calories from fat	622.17 Kcal
		% Daily Value*
Total Fat	69.13g	106%
Cholesterol	40.47mg	13%
Sodium	1888.69mg	79%
Potassium	1009.42mg	21%
Total Carbs	87.87g	29%
Sugars	10.41g	42%
Dietary Fiber	9.45g	38%
Protein	17.17g	34%
Vitamin C	17.4mg	29%
Iron	6.3mg	35%
Calcium	105.4mg	11%

Amount Per 100 g
Calories	192.73 Kcal (807 kJ)
Calories from fat	120.18 Kcal
		% Daily Value*
Total Fat	13.35g	106%
Cholesterol	7.82mg	13%
Sodium	364.82mg	79%
Potassium	194.98mg	21%
Total Carbs	16.97g	29%
Sugars	2.01g	42%
Dietary Fiber	1.83g	38%
Protein	3.32g	34%
Vitamin C	3.4mg	29%
Iron	1.2mg	35%
Calcium	20.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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