Red Curry Shrimp & Noodle Soup

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour 15 minutes

Ingredientes

1 lb. large shell-on shrimp

4 tbsp. red curry paste, divided

Kosher salt

4 tbsp. neutral oil, divided

1 stalk lemongrass, tough outer layers removed, finely chopped

2 scallions, green and white parts separated, sliced

2 tbsp. grated garlic

1 tbsp. grated peeled ginger

1/2 tsp. ground coriander

8 c. low-sodium chicken or vegetable broth

4 oz. glass noodles (bean thread noodles)

2 (14-oz.) cans light coconut milk

1 oz. dried shiitake mushrooms

3 tbsp. fish sauce

3 tbsp. reduced-sodium soy sauce

2 tbsp. dark brown sugar

2 tbsp. fresh lime juice

1/2 avocado, sliced

1 c. bean sprouts

Fresh cilantro leaves, for serving

Instrucciones

Peel and devein shrimp; reserve shells. In a large bowl, toss shrimp, 1 tablespoon curry paste, and 3/4 teaspoon salt until coated.

In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons oil until shimmering. Add shrimp mixture and cook, stirring occasionally, until shrimp are opaque and cooked through, 2 to 3 minutes. Transfer shrimp to a medium bowl.

In same pot over medium heat, heat 1 tablespoon oil. Cook lemongrass and white scallion parts, stirring, until slightly softened and fragrant, about 1 minute. Add garlic, ginger, coriander, and remaining 3 tablespoons curry paste. Cook, stirring, until very fragrant and starting to slightly char, 2 to 3 minutes. Add shrimp shells and cook, stirring, until shells begin to turn pink, about 3 minutes more. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and rinse with cool water. Drizzle with remaining 1 tablespoon oil and toss to coat to keep noodles from sticking together.

Using a spider or large slotted spoon, remove shrimp shells from broth; discard. Increase heat to medium and add milk and mushrooms. Cook, stirring occasionally, until mushrooms have softened, about 15 minutes. Stir in fish sauce, soy sauce, brown sugar, and lime juice; season with salt.

Divide noodles and shrimp among bowls. Ladle hot broth over noodles. Top with green scallion parts, avocado, bean sprouts, and cilantro.

Nutrición

• Calorías: 618
• Grasa Total: 34 g
• Grasa Saturada: 12 g
• Grasa Trans: 0 g
• Colesterol: 184 mg
• Sodio: 2182 mg
• Carbohidratos Totales: 44 g
• Fibra Dietética: 5 g
• Azúcares Totales: 11 g
• Proteína: 30 g