Saturday, May 14, 2011

Thai Shrimp Soup

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... Mykelti Williamson as Bubba in Forrest Gump

So here you have it. My version of shrimp soup! It is colorful and delicious, as well as quick and easy. A great change of pace from regular ole vegetable soup...

Thai Shrimp Soup

8 ounce(s) rice noodles
1/2 medium onion, diced
1/2 cup parsley, chopped
6 ounces baby carrots, cut in half
2 cloves of garlic, chopped
1 (14.5 oz) can of diced tomatoes
4 cups of chicken broth
2 cups of water
8 ounces shelled and deveined shrimp
30 snow peas
1 small zucchini,sliced
1/2 cup coconut milk
4 Tablespoons fresh lime juice


In bowl, cover rice noodles with hot water. Let stand 10 minutes; drain.

In large pot, combine onion, parsley, carrots and garlic. Cook over medium heat about 5 minutes. Add tomatoes, water, chicken stock and boil for 20 minutes.

Stir in snow peas, zucchini a pinch cayenne pepper cook for another 5 minutes. Then add the shrimp and soaked noodles. Reduce heat and simmer 2 to 3 minutes or until shrimp turn pink, stirring occasionally. Remove from heat. Stir in coconut milk, and lime juice. Sprinkle lightly with crushed red pepper flakes before serving.

No comments:

Post a Comment