Coconut Shrimp Soup

1. 1

   In a large stock pot heat one tablespoon of olive oil. Into the pot add half of the diced jalapeno, the one green onion that you left in large pieces, the cilantro that is whole stems (not the diced) and all of the garlic, sliced ginger, and lemongrass or lime peel. Let the veggies soften for one minute over medium heat. To the pot add the stock and shrimp peels and tails. Cover the pot and simmer the mixture for 15 minutes.

2. 2

   At this point I begin boiling water for the rice noodles. I prefer the noodles that you place in a bowl and cover with bowling water for 10 minutes. However, you may need to just follow the directions on your package of noodles.

3. 3

   After 15 minutes pour the stock through a strainer to remove all of the additions. Reserve the stock. Add the pot back to the burner and add remaining 1 tablespoon of olive oil. Over medium heat saute the remaining jalapeno for 1 minute until softened. Add the stock back to the pot as well as the sugar, fish sauce, coconut milk and green curry paste. Bring soup up to a boil.

4. 4

   As soon as it boils add the shrimp and turn down the heat. The shrimp cook quickly. I usually remove it from the heat once the shrimp are in. After the shrimp are cooked through and it's stopped boiling add the juice of half a lime, a nice handful of the chopped green onions and cilantro. I reserve some chopped onions and cilantro for garnish but it isn't necessary.

5. 5

   To serve add a nice handful of cooked noodles to a bowl. Spoon the soup over the top of the noodles making sure everyone has a good amount of shrimp and broth. Garnish with additional lime wedges, cilantro and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.