Monday, January 5, 2015

{recetas} Shrimp & Rice Noodle Soup

It's winter here in Minnesota. We finally have the snow to prove it. My crock pot and Dutch oven have been used enough to claim that winter is here in full force as well. They've been most frequented by soups, a true sign of fall and winter.

Today's soup is inspired by one of my favorite dishes. Pad Thai. I absolutely adore pad Thai. I found two local restaurants that serve a mean pad Thai. Sadly, they don't deliver. But the Shrimp & Rice Noodle soup is a good stand in.

I know I mentioned this exact thing in my last recipe, but the Hubs loves my Shrimp & Noodle Soup. He even said, "Not to say that your other stuff is bad, but the last three new recipes you've made have been amazing." Score one more for me! And, I had this delightful helper in the kitchen. Quite frankly, he is always in the kitchen with me.

What you need:

  • 1 pound shrimp, raw
  • 64 ounces chicken broth
  • 6 tablespoons Tamari sauce (or soy sauce)
  • 2 tablespoons fish sauce
  • 1.25 teaspoons sriracha
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 0.5 teaspoon red pepper flakes
  • 0.5 cup peanuts, crushed
  • 2 tablespoons butter
  • 2 eggs
  • 0.5 cup julienne carrots
  • 8 ounces rice noodles
  • salt
  • ground ginger

What you do:
  • Melt one tablespoon of butter in a frying pan over medium heat. Crack the two eggs into the pan and scramble them. When they're done, set them aside in a small dish.
  • Heat the olive oil in your soup pot and cook the minced garlic for a minute or two. Add the chicken broth, fish sauce, sriracha, and red pepper flakes and bring to a boil.
  • While waiting for the broth to boil, prepare your shrimp by taking all of the tails off and placing the shrimp in a medium bowl. Sprinkle with a teaspoon or so of salt, along with the ground ginger. Heat the last tablespoon of butter in a frying pan and cook the shrimp over medium heat.
  • When the broth is boiling, add the rice noodles and carrots to the pot and cook according to package directions. The rice noodles I buy need to be stirred frequently and boiled for 4 to 6 minutes. I taste them around the 5 minute mark to make sure they're done to my liking.
  • When the noodles are done, you can add the egg and shrimp to the pot and serve right away. Or, you can have a "build your own" soup bar, which is how it happens at my house. We use a salad tongs to place noodles in each bowl, then allow each person to add their own egg, shrimp, and crushed peanuts. Then, we use a ladle to add broth to the bowl.

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