Coconut noodle soup with tea-smoked shrimp from Fine Cooking Magazine, Aug/Sep 2010 (page 53) by Robert Danhi

  • rice noodles
  • red curry paste
  • Show all ingredients...

  • EYB Comments

    Can substitute other curry pastes for red curry paste.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute other curry pastes for red curry paste.

  • ashallen on August 18, 2019

    A highly flavorful soup and refreshing, even with the large quantity of coconut milk. It's not as rich as many versions I've had in restaurants (some of which seemed to be over half coconut milk - really delicious but uh oh on the calories). I used red curry paste from the store, a light chicken stock in which I simmered shrimp and lobster shells/juices I'd accumulated in the freezer, regular white mushrooms instead of oyster mushrooms, and homemade fettuccine vs. rice noodles. I didn't tea-smoke the shrimp (saving time), but I think those flavors would work really well with the soup. Leftovers held well over 2 days. Soup base freezes well.

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