Thai Green Curry Noodle Soup with Shrimp

Posted in RecipesEntreesSoups & Stews
Thai Green Curry Noodle Soup with Shrimp

Yesterday’s post was a mere preface of today’s thoughts and recipe. I recently read a quote that resonated with me. In between goals is a thing called life, that should be lived and enjoyed.Since being back home I’ve busied myself in an endless list of things. Side projects for c&é, meetings and conference calls, making decisions. I have this terrible habit of doing everything on my own, not asking for help or being able to say no. I’ve come to realize that this is just a quality, or rather a weakness, of mine. I need to step away from my little black book and look up since that’s where my parents are waiting. Waiting to spend some time with me. I haven’t done that nearly as much since I’ve been back, two weeks today.

There’s a reason why I share this reflection with you. I share it because I sometimes seek comfort in food. Not in the way where we search for chocolate in times of heartbreak, cake in times of celebration, but seek good food and company to get away. I made this a while back, quite a while back actually at St. Andrews. For my friends after a week of so much frustration, confusion, heartache. It’s comforting because it brings warmth emotionally. It’s made in one pot and distributed from within, like we are sharing. This Thai green curry noodle soup helps me relax.

Serves 4

Thai Green Curry Noodle Soup with Shrimp

Recipe
ingredients
  • 5 garlic cloves, smashed
  • 2-cm piece lemongrass, bruised
  • 1-inch piece ginger, sliced
  • 1 tbs ground coriander
  • 1 bunch fresh coriander
  • 1/2 lime, juiced
  • 2 tbs fish sauce
  • 1 jalapeño, deseeded
  • 3 tbs avocado oil
  • 1 medium white onion, chopped
  • 2 carrots, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 1 can full fat coconut milk
  • 2 cups chicken broth
  • 1 cup green peas
  • 25-30 pieces jumbo shrimp
  • 2 cups egg noodles, cooked
  • 15 thai basil leaves
  • 2 cups baby spinach
  • bean sprouts
  • spring onion, chopped
  • salt, black pepper, and white pepper to taste

method

Season the shrimp with salt, black pepper, and a pinch of white pepper.

In a blender, combine the garlic, lemongrass, ginger, ground coriander, fresh coriander, lime juice, fish sauce, and jalapeño. Grind that up so it forms a paste. Season with salt to taste. This will be your curry paste.

In a large pot over medium-high heat, add the avocado oil. Then add the onions and carrots, season with salt, and saute for 5 minutes. Then add the bell peppers and cook for an additional 5 minutes until slightly cooked. Stir in the curry paste and mushrooms and continue to saute so all the flavors combine for about 7 minutes. The water from the mushrooms should burn off mostly.

Then stir in the coconut, chicken broth, green peas, and shrimp. Bring the heat down to a simmer, cover, and cook for 7-10 minutes or until shrimp is just cooked through. Then remove from heat and stir in the egg noodles, thai basil leaves, baby spinach.

Garnish with bean sprouts and green onions.

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