Lemongrass Coconut Noodles with Shrimp
- Yield 3
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Lemongrass Coconut Noodles with Shrimp is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 9 ounces rice noodles
- 1 pound large shrimp, peeled and deveined
- fine sea salt and freshly-cracked black pepper
- 3 tablespoons olive oil, divided
- 8 ounces baby bella or shiitake mushrooms, sliced
- 1 large carrot, thinly sliced
- 4 cloves garlic, minced
- 1 cup (lightly-packed) Thai basil leaves*
- garnishes: thinly-sliced green onions, lime wedges, thinly-sliced Thai bird chiles (or crushed red pepper flakes), fresh cilantro and/or extra Thai basil
- 2 stalks fresh lemongrass, *
- 1 (15-ounce) can full-fat coconut milk
- 2 inches fresh ginger, thinly sliced into long strips
- 1 tablespoon brown sugar
- 2 to 4 tablespoons fresh lime juice, to taste
- 1 tablespoon fish sauce
Method
Prepare the lemongrass coconut sauce. Peel and discard the outer layer of the lemongrass stalks, slice off and discard the ends, then roughly chop the remaining stalks into 1/2-inch pieces. Mix the lemongrass, coconut milk, sliced ginger, lime juice and brown sugar in a medium saucepan. Warm over a medium burner until the sauce almost reaches a let it bubble gently. Lower heat to low, cover, and continue cooking the sauce (avoid letting it reach a full let it bubble gently) for at least 15 minutes, or until the noodle sti
Leave the noodles. While that cooks, as the sauce is cooking, cook the noodles just barely al dente according to package instructions. Tip off the noodles in a strainer and rinse with cold water until the noodles are room temperature. Turn the noodles briefly with a drizzle of oil (You can use toasted sesame oil, but olive oil will work) to keep them from sticking, and keep nearby until ready to use.
Salt the shrimp on both sides with a generous sprinkle of salt and freshly-cracked black pepper, and keep nearby until ready to use.
Sauté the veggies. In a large non-stick sauté pan, heat 2 tablespoons of oil over medium-a hot burner. Tip in the mushrooms and sauté for 4 minutes, stirring occasionally. Tip in the carrots and sauté for 2 minutes, stirring occasionally. Tip in the garlic and sauté for 1 minute, stirring frequently.
Tip in the shrimp. Push the veggies to one side of the pan and add the remaining 1 tablespoon oil to the empty space. Tip in the shrimp to the oil and sauté for 2 to 3 minutes, flipping occasionally, until cooked through (they should be pink and opaque).
Mix everything. Immediately pour the sauce into the sauté pan with the shrimp and veggies, add in the Thai basil leaves and cooked noodles, and toss everything together until evenly combined. Taste and season with salt and pepper, as needed.
Plate Plate warm, garnished with lots of thinly-sliced green onions, lime wedges, chopped fresh cilantro, extra Thai basil, and/or sliced Thai bird chiles. Enjoy!
