Spicy Shrimp And Coconut Noodle Soup With Shiitake

Name: Spicy Shrimp And Coconut Noodle Soup With Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coarsely chopped peeled fresh ginger; 4 garlic cloves, thinly sliced; 3 tablespoons 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 (such as chile de arbol); 3 tablespoons 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 tablespoons fish sauce (such as nam pla or nuoc nam); 1 rounded tablespoon chopped palm sugar or dark brown sugar; 4 cups canned unsweetened coconut milk; 2 1/2 cups vegetable broth; 10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced; 9 ounces dried flat rice noodles; 4 garlic cloves, thinly sliced; 1 tablespoon 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

Servings: persons

1/3 cup coarsely chopped peeled fresh ginger
4 garlic cloves, thinly sliced
3 tablespoons 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 (such as chile de arbol)
3 tablespoons 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 tablespoons fish sauce (such as nam pla or nuoc nam)
1 rounded tablespoon chopped palm sugar or dark brown sugar
4 cups canned unsweetened coconut milk
2 1/2 cups vegetable broth
10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
9 ounces dried flat rice noodles
4 garlic cloves, thinly sliced
1 tablespoon 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

1
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
2
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; saute 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.
3
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).
4
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; saute until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Saute 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.
5
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

1682

kcal

Calories

Fat

183

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/3 cup coarsely chopped peeled fresh ginger, 4 garlic cloves, thinly sliced, 3 tablespoons water, 3 kaffir lime leaves, and more.

Yes, Spicy Shrimp And Coconut Noodle Soup With Shiitake Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Shrimp And Coconut Noodle Soup With Shiitake Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions