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glass noodle shrimp hotpot.
1 pinkie-sized piece of fresh turmeric, peeled and minced fine, or 2 tsp ground turmeric
1 and 1/2 cups coconut milk
2 tbsp Thai red curry paste
2 cups chicken stock
2 tbsp fish sauce
1 tsp palm sugar
1/2 pound or 1 cup shrimp, peeled, deveined
1 small red bell pepper, diced
1 cup mushrooms, sliced
1 handful sugar snap peas or snow peas
1 handful fresh spinach, chopped
100gr cellophane noodles
1 cup basil leaves, chopped
cilantro, chopped
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2 comments:
This looks wonderful! What do you do with the ingredients? I'm not brave enough to try on my own without some instructions!
hi...
what i did was to simmer my chopped turmeric in the chicken broth for 15 minutes or so, then added the curry paste, mushrooms and pepper and simmered that for 10 minutes. Then i turned off the heat and added the coconut milk.
You can kind of wait at this point til you're ready to eat, and then: reheat the coconut-turmeric broth until it's just about to boil. Separately, boil a small pot of water and for the cellophane noodles.
When the coconut broth is about to boil, add the sugar snap peas and the shrimp and turn to low.
Also, add the cellophane noodles to the other pot of boiling water, turn off the heat, set a timer for 4 minutes.
Four minutes later, drain your noodles, turn off the broth. Add the greens to the broth. Serve by putting some noodles in a bowl and pouring the broth over top.
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