It may not look like soup, but this dish certainly is considered one. There’s quite a bit of very tasty broth that isn’t seen in this first photo that adds to the presentation. I loved this dish. I haven’t combined white fish and shrimp in such a long time and all that protein hit the spot. I was stuffed after eating it.
The Recipe
There’s a lot going on in this dish. For starters, the recipe calls for a pound of shrimp and a pound of a white fish, such as cod and anything else that makes sense. As far as the broth goes, it’s a combination of shallot, chiles, garlic, lemongrass, ginger, cilantro and coconut milk. I mean, look at that list. I’m sure you can imagine the flavors in there. Even if you can’t imagine the actual flavor, you at least know that lots of it exists.
The bedding for the seafood is thin rice noodles. Those are first softened in hot water and then added to the broth. They soak some of that broth up, which infuses the flavor of it into the noodles. Overall, I found this to be an excellent dish that was fun to look at as well as to eat. I’ll be making this one again.
Ingredients
Serves: 4
1 Shallot, Chopped
1 Fresno Chiles, Seeded and Chopped
3 Teaspoons Garlic, Minced
1 Lemongrass Stalk, Chopped
1 Teaspoon Ground Ginger
1/4 Cup Cilantro, Packed
2 Tablespoons Olive Oil
2 Cups Coconut Milk
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Pound Large Shrimp, Peeled
1 Pound Skinless White Fish Fillets, Such as Cod or Snapper
6 Ounces Rice Noodles, Soaked for 10 Minutes in Hot Water
1 Tablespoon Fish Sauce
Step-by-Step Instructions
I’d like to again thank Curtis Stone for this recipe. I got it from his cookbook called Good Food, Good Life and it’s awesome.
Make the Puree
In a small food processor, add the shallot, chiles, garlic, lemongrass, ginger, cilantro and oil. Puree these ingredients until they’re smooth. Probably 15 seconds or so.
Prepare the Broth
Warm a large skillet over medium-high heat. Once the pan is to temperature, add the puree to it and let it simmer for a few minutes until it’s fragrant. Then, add in the coconut milk, water, salt and pepper. Bring the liquid to a light boil and then, once it’s boiling, reduce the heat to low, cover the pan and let the broth simmer for ten minutes.
Cook the Shrimp & Fish
Next, raise the heat back to medium-high and add the shrimp, fish and noodles to the skillet. Stir these into the broth and also add in the fish sauce. Let everything cook for about five minutes or until it’s cooked through.
Plate & Serve
Divide the contents of the skillet between plates and top off with additional cilantro leaves if you wish. Enjoy!
The Final Curry Noodle Soup
I’m still thinking about the broth in this dish. It was so very good. It smothered the seafood and the noodles in the perfect way. If you decide to give this recipe a try, please let me know your thoughts in the comment section down below. Thanks for reading!
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