Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
A fragrant Asian-inspired soup featuring succulent shrimp, rice noodles, and shiitake mushrooms in a rich coconut broth infused with aromatics like lemongrass, kaffir lime leaves, and ginger. This comforting bowl combines sweet, spicy, and tangy flavors topped with crunchy peanuts and fresh herbs.
Ingredients
- •⅓ cup coarsely chopped peeled fresh ginger
- •4 cloves garlic
- •3 tablespoons water
- •3 pieces kaffir lime leaves
- •1 stalk fresh lemongrass
- •½ piece dried red chile
- •3 tablespoons peanut oil
- •24 pieces large uncooked shrimp
- •1 large red onion
- •2 tablespoons fish sauce
- •1 tablespoon palm sugar
- •4 cups canned unsweetened coconut milk
- •2½ cups vegetable broth
- •10 ounces shiitake mushrooms
- •9 ounces dried flat rice noodles
- •4 cloves garlic
- •1 tablespoon toasted sesame oil
- •½ cup skinless peanuts
- •¼ cup fresh lime juice
- •½ cup thinly sliced green onions
- •⅓ cup fresh cilantro leaves
- •1 piece lime
- •6 wedges lime wedges
Cooking Instructions
- 1.
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
10 min
- 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; sauté 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.
40 min
- 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).
20 min
- 4.
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté 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.
20 min
- 5.
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.
5 min
