Ingredients
Soup
- 3 tablespoons peanut oil, divided
- 24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
- 1 large red onion, halved through core, thinly sliced, divided
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 rounded tablespoon chopped palm sugar or dark brown sugar
- 4 cups canned unsweetened coconut milk
- 2 1/2 cups vegetable broth
- 10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
- 9 ounces dried flat rice noodles
- 4 garlic cloves, thinly sliced
- 1 tablespoon toasted sesame oil (such as Asian)
- 1/2 cup skinless peanuts, toasted, coarsely chopped
- 1/4 cup fresh lime juice
- 1/2 cup thinly sliced green onions
- 1/3 cup fresh cilantro leaves
- 1 lime, cut into 6 wedges
Description
For Subtle Spice In This Asian-inspired Soup, Use Half A Red Chile; Add A Whole Chile For A Good Punch Of Heat.
Epicurious
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