Rice noodles broth

4 servings

Experience

We made this a couple times in the fall 2021 with Matthaeus – with fresh herbs, it’s incredibly tasty

Ingredients

Soup

• 8 ounces (227 g) rice noodles (the pad thai kind, not the thin kind)
• 1 can (400 g) coconut milk
• 1 3/4 cups chicken broth
• 1 cup cilantro leaves, or other fresh herbs
• 1/2 cup basil
• 4 garlic cloves
• 1 chunk ginger (2 inches)
• 1 small red chili, or some chili powder
• 2 tbsp fish sauce
• 1 lemongrass stalk
• 1 tbsp sugar
• 1-2 tbsp lime juice

Shrimps

• 1 tbsp oil
• 1 shallot
• 16 shrimps
• 2 tbsp sriracha sauce
• 1 tbsp sugar

Recipe

Broth

1. Boil noodles as indicated by package, rinse under running water until they cool down so that they don’t stick. Drain.
2. Coconut milk + chicken broth: simmer.
3. Half garlic cloves, peel ginger and slice, half and de-seed one chili.
4. Process cilantro, basil, garlic, ginger, chili until coarsely chopped, 5 seconds.
5. Add to pot, with fish sauce, crushed lemongrass, sugar.
6. Simmer for 5 minutes. Discard lemongrass.
7. Add noodles, heat through (1 minute). Stir in lime juice.

Shrimps

1. Slice shallot.
2. Heat oil, medium-high.
3. Cook shallot, 2-3 minutes (soft).
4. Add shrimp, chili sauce, sugar.
5. Cook, stirring constantly, 3-4 minutes (pink and opaque).
6. Season with salt and pepper.

Assembly

1. Divide noodles and broth, top with shrimps and some herbs.

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from Martha Stewart’s Dinner at Home, p.100