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--- recipes:coconut_noodle_soup_with_tea-smoked_shrimp [2016/12/16 13:50] – created jmarcos
+++ recipes:coconut_noodle_soup_with_tea-smoked_shrimp [2016/12/16 13:51] (current) – jmarcos
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+{{ :recipes:coconut_noodle_soup_with_tea-smoked_shrimp.jpg?direct&200|}}
+====== Coconut Noodle Soup w/Tea-Smoked Shrimp ======
+/* Description */
+[[http://www.finecooking.com/recipes/coconut-noodle-soup-tea-smoked-shrimp.aspx | Fine Cooking 106]]
+<WRAP right>{(rater>id=100|name=recipes:coconut_noodle_soup_with_tea-smoked_shrimp|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 8 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+**For the soup**
+  * Two 13.5- to 14-oz. cans coconut milk
+  * 1 Tbs. red curry paste
+  * 6 cups lower-salt chicken broth
+  * 3 stalks lemongrass, lightly smashed
+  * 8 (1/8-inch-thick) slices peeled fresh ginger
+  * 1/4 cup fresh lime juice
+  * 2 Tbs. fish sauce
+  * 1 tsp. granulated sugar
+  * Kosher salt
+  * 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
+  * 1 cup cherry tomatoes, halved
+**For the tea-smoked shrimp**
+  * 1/4 cup Thai or whole-leaf jasmine tea
+  * 1/4 cup rice, preferably jasmine
+  * 1/4 cup light brown sugar
+  * 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
+  * Kosher salt
+  * 2 Tbs. minced cilantro stems
+****For assembly****
+  * 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
+  * 1/4 cup lightly packed fresh cilantro leaves
+  * 2 wild lime leaves, vein removed, cut into short fine threads (optional)
+====== Directions ======
+**Make the soup**
+  - In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.
+  - Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.
+**Smoke the shrimp**
+  - Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.
+  - Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.
+  - Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.
+  - Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.
+  - Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.
+**Assemble the soup**
+  - Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).
+====== Notes ======
+  * Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Soup Asian/Thai FineCooking }}
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+/*
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+~~DISCUSSION~~