Shrimp, Pork and Coconut Milk Soup
Shrimp, Pork and Coconut Milk Soup
Ingredients
- 3 cups (750 ml) chicken broth
- 1 can 14 oz (398 ml) coconut milk
- 2 green onions, finely chopped
- 1 tablespoon (15 ml) fish sauce (nuoc-mam)
- Grated zest and juice of 1 lime
- 1/2 leek, cut into julienne
- 1/4 cup (60 ml) peanut oil
- 1/4 lb (125g) pork cutlets, cut into strips
- 1/4 lb (125g) raw shrimp, peeled
- 1 teaspoon (5 ml) medium curry powder
- 4 oz or a handful (120g) Yet ca mein noodles, cooked (500 ml / 2 cups)
- Cilantro, for garnish
- Salt and pepper
Instructions
- In a saucepan, bring the broth, coconut milk, green onions, fish sauce, lime zest and juice to a boil. Set aside on low heat.
- In a wok or large skillet, stir-fry half the leek in 30 ml (2 tablespoons) oil over medium heat.
- In the same oil, repeat with the remaining leeks. Drain on paper towels. Season with salt.
- In the same skillet, add the remaining oil and stir-fry the pork strips over high heat. Add the shrimp and curry powder. Sauté until the shrimp are pink. Season with salt and pepper.
- Pour the soup into bowls, then add the noodles. Divide the shrimp and pork mixture among the bowls. Top with the leek and coriander.
Shrimp, Pork and Coconut Milk Soup