Shrimp Curry Noodle Soup Num Pachok Kari Pakon Recipes

THAI GREEN CURRY SHRIMP SOUP

Steps:

• In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
• Cool shrimp in the stock and then peel.
• Reserve 4 cups of the stock. Set Aside.
• Heat the reserved 4 cups of stock in a saucepan over high heat.
• Stir in the green curry paste.
• Add the mushrooms, carrot, green beans, and cabbage.
• Bring to a boil then reduce heat and simmer until vegetables are just tender.
• Stir in tamarind paste, sugar, and fish sauce.
• Place some shrimp in a bowl and ladle in the soup.

SHRIMP NOODLE SOUP

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

CURRIED SHRIMP AND NOODLE SOUP

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

SHRIMP CURRY SOUP

Steps:

• Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
• In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
• Add garlic, ginger, chillies and curry, cook one minute.
• Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
• Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
• Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
• In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
• Fold mango chutney into whipped cream and reserve.
• Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
• Serve immediately.