Sunday, 1 March 2009

Green Curry Noodle Soup with Spicy Shrimp

A little soothing soup to end the weekend, I created this out of the need to use up some leftover cooked fresh sheets of pasta.
As most of my soup recipes, this recipe can be played with to suit what you like or have on hand.
The vegetables in this soup don't need cooking, choose fresh veggies that are good almost raw. And use whatever cooked pasta you like.

Green Curry Soup with Spicy Shrimp

5 cups homemade chicken stock
1 can coconut milk, 400ml
Green curry paste - I used about a quarter cup, go slow and add to taste, each brand is different.
3 fresh sheets of pasta, cooked, rolled and sliced thin.
1 cup celery, with leaves, sliced thin
1 cup chopped cilantro
2 green onions, sliced
2 cups baby spinach leaves, packed
1-2 carrots, thinly julienned

In a soup pot, heat up chicken stock to low simmer. Add coconut milk and green curry paste to taste. Bring back to a simmer and add the rest of the ingredients. Stir and serve when heated through. Top with spicy shrimp.


Spicy Shrimp

Olive oil
1 large handful of peeled, deviened raw shrimp, salt and peppered
1 tbsp each chopped garlic, and chopped fresh ginger
1/2 tsp or to taste hot pepper flakes

Heat up a small pan with olive oil to med/high.
Add shrimp and seasonings, saute until just pink.
Spoon shrimp and sauce onto soup.

Souper Sundays with Deb from Kahakai Kitchen, can't you just feel the comfort? Join us for a bowl of goodness.