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Thai Soup with Kelp Noodles & Shrimp

I LOVE Thai food. Something about that perfect balance of bitter, sweet, sour, salty & spicy makes me feel like I could shove my whole face into a pot of soup & eat it every day for the rest of my life. Crazy, right?!

 

It always blows my mind when people say they don’t like Thai food because it’s too spicy. While yes, there are certainly dishes that are spicy, most are not served that way & it’s up to you to add additional heat to your liking. (I’d venture to say you’ve either had poorly prepared Thai food, or you just have this preconceived notion & you’ve never actually tried it.)

 

A big part of enjoying cooking for me is keeping it fresh by trying new things. A couple weeks ago, I picked up a package of kelp noodles in the Nature’s Marketplace at Wegman’s.

 

I continuously come across the benefits of including seaweed products into your diet & finally decided to give it a try. (Well actually, I bought a package in the Fall but never got around to using them & they expired. Then, I bought these seaweed snacks that were horrible.) So to be honest, I was not so confident in this kelp noodle experiment!

 

Kelp Noodles

I have tried a few times to create a coconut soup that lives up to my high standards, each time falling short, but I was determined to get it right.

 

While searching for recipes for the week to add to my ZipList (which is awesome by the way- it’s a website & app to search, store, plan meals & create shopping lists), I came across this coconut soup with kelp noodles & shrimp recipe by Gerlinde at her Cooking Weekends Blog. 

 

What I produced next was pure heaven in a soup pot!

 

 I doubled Gerlinde’s recipe & made a couple of changes. This is hands down the best thing I’ve made in quite some time & it will be staying in the rotation of recipes at our house. Another plus, it’s super easy to make!

 

Thai Soup with Kelp Noodles & Shrimp

 

4 C. Chicken Broth

3 T. Fish Sauce

3 T. Fresh Lime Juice

2 T. Fresh Ginger, Minced (About 1.5 inches)

2 Garlic Cloves, Minced

4 t. Brown Sugar

3 t. Garlic Chili Sauce

1/2 t. Ground Coriander

1/2 t. Crushed Red Pepper

 

2 Red Bell Peppers, Sliced

1 Package Kelp Noodles (soaked in warm water, cut with kitchen shears & drained)

2 Cans Coconut Milk

 

15-20 Medium Cooked Shrimp

2 Scallions, Sliced

Handful of Cilantro, Chopped

 

Thai Soup with Kelp Noodles & Shrimp

Combine broth, fish sauce, lime juice, ginger, garlic, brown sugar, chili sauce, coriander & red pepper in a soup pot & bring slowly to a gentle simmer, stirring occasionally. 

 

Add in red peppers, kelp noodles & coconut milk. Stir to combine & cook just until it starts to boil. 

 

Stir in shrimp & scallions. Ladle into serving bowls & top with fresh cilantro.

 

Oh & the leftovers… I ate while writing this. It’s just as good, if not better, leftover!

 

Let me know your thought on kelp noodles over at my Facebook Page & feel free to share or pin this post! :)


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