20 MINUTE COCONUT NOODLE SOUP
There's a chill in the air, which means soup season. This richly flavored recipe is made from scratch using everyday ingredients.
Although the flavors are sophisticated, this soul-satisfying soup is easy to make, and is ready in 20 minutes! Loaded with noodles, shrimp/prawns and a variety of toppings, make the broth as spicy or as mild as you want. For other variations, try tofu and other vegetables, fish or chicken.
Prep Time: 8 minutes
Cook Time: 12 minutes
2 cups chicken broth
14 ounces coconut milk
7 ounces fresh egg noodles, prepared per package instructions
10 prawns/shrimp, peeled and deveined
1.5 tablespoon fish sauce, or soy sauce
1 tablespoon BACI Kitchen EVOO
1 tablespoon brown sugar
2 garlic cloves, finely grated
2 teaspoons ginger, finely grated
2 teaspoons chili garlic past, or other chili paste, adjust to taste
2 teaspoons curry powder
2 teaspoons lime zest
1 teaspoon coriander powder
1 lemongrass, peeled, finely grated
Sliced red onion
Sliced green onion
1. Heat oil in large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
2. Turn heat down to medium. If pan is looking dry, add a touch of EVOO.
3. Add garlic, ginger and lemongrass. Sauté for 20 seconds until garlic is golden.
4. Add brown sugar and fish sauce. Stir and cook for 30 seconds.
5. Add chili paste, coriander and curry powder. Stir and cook for 30 seconds.
6. Add chicken broth and coconut milk. Stir and bring to a simmer.
7. Simmer for 2 minutes, then add lime zest and return prawns into broth.
8. Cook for 2 minutes just to reheat and finish cooking the prawns.
1. Place noodles in bowl. Ladle broth over noodles.
2. Top with toppings of choice.
3. Squeeze lime juice to taste.
1. If frozen, defrost prawns.
2. Lemongrass - peel reedy outer layers and just use the bottom 5" of the stalk (the part that's white and very pale green).
3. Curry powder - any brand is fine. If you like HOT, use a spicy flavor.
4. Chili paste - Any chili paste is fine, including sriracha.
5. Low fat coconut milk can be used, but the sauce won't have as good a coconut flavor, and the broth will be thinner.
6. Noodles - I like rice, vermicelli, egg noodles and ramen.
7. Asian fried shallots - Found in Asian stores (and in the Asian aisle of most supermarkets), this is an essential garnish in Asian cooking. Slices of shallots deep friend until crispy, then seasoned with salt. Terrific for texture and flavor.
WINE PAIRING: The heat from the curry paste and the richness of the coconut milk calls for a white wine pairing. With its tropical fruit flavors and touch of sweetness, an off-dry Riesling is an ideal wine pairing (for Asian flavors in general). Grenache Blanc also tends to drink well alongside dishes with the lemon or lime zest, garlic, and cilantro.