November 1, 2009
Seafood Curry Noodle Soup
This is a comforting noodle soup for a cold night packed with great flavors. This recipe will feed four hungry adults.
2 tablespoon extra virgin olive oil
1 package of chicken curry paste that requires two cups of liquids
1 pound medium shrimp peeled, shell reserved
2 cans of coconut milk
1 can of chicken stock
1 tablespoon dry tamarind soup base (optional)
1 package of 10 oz cooked fish balls
1 package of 10 oz fried tofu cut in halves or fourths depending on size
1/2 package of fresh wide rice noodles
Heat 2 tablespoons of oil in large sauce pan. Add reserved shrimp shells to the oil and stir around until shells turn pink. Remove the shrimp shells and add package of chicken curry paste. Stir fry in oil for a few minutes until fragrant. Add coconut milk, chicken stock and tamarind to the pan and mix well. Bring the soup to a boil and the fish balls and tofu and simmer for 10 minutes uncovered.
While the soup is simmering, separated the noodles and place in a soup bowl. The noodles can be blanched for a few seconds in boiling water if desired before putting in the soup bowl. This is recommended for fresh noodles that have been refrigerated. Add the shrimps to the soup a few minutes before serving to allow the shrimps to cook but not over cook. Once the shrimp is cooked through, turn off the heat and ladle desired amount of soup over noodles.
I prefer tamarind in the soup, but it is optional and just as good without.