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Recipes

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms

By Peter GordonPhotography by Brian Leatart

4.0

(3)

Recipe information

  • Yield

    6 Servings

Ingredients

Spice Paste

1

/3 cup coarsely chopped peeled fresh ginger

4

garlic cloves, thinly sliced

3

tablespoons water

3

kaffir lime leaves*

1

fresh lemongrass* stalk, tough outer leaves removed, 4 inches of thick end thinly sliced

1

/2 to 1 small whole dried red chile (such as chile de árbol)

Soup

3

tablespoons peanut oil, divided

24

large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved

1

large red onion, halved through core, thinly sliced, divided

2

tablespoons fish sauce (such as nam pla or nuoc nam)

1

rounded tablespoon chopped palm sugar or dark brown sugar

4

cups canned unsweetened coconut milk

2

1/2 cups vegetable broth

10

ounces shiitake mushrooms, stemmed, stems reserved, caps sliced

9

ounces dried flat rice noodles**

4

garlic cloves, thinly sliced

1

tablespoon toasted sesame oil (such as Asian)

1

/2 cup skinless peanuts, toasted, coarsely chopped

1

/4 cup fresh lime juice

1

/2 cup thinly sliced green onions

1

/3 cup fresh cilantro leaves

1

lime, cut into 6 wedges

Need to make a substitution?

Preparation

  1. For spice paste:

    Step 1

    Place all ingredients in blender. Process until paste forms. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl, cover, and chill.

  2. For soup:

    Step 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.

    Step 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).

    Step 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.

    Step 5

    Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

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