alteRecipes.com recipe
derived from
Nigella Lawson's
Forever Summer, p. 81
| 1. | frozen fish stock | 2 cups |
| clam broth | 2 cups | |
| water | 2 cups | |
| shrimp shells | 2 cups | |
| 3. | green serrano | 1 green serrano |
| ginger | 1" piece, knobs and skin cut off |
|
| dried shrimp | 1 Tablespoon | |
| shallots | 6, peeled | |
| turmeric | 1 Tablespoon grated fresh or 1 teaspoon ground dried |
|
| 4. | peanut oil | 2 Tablespoons |
| 5. | unsweetened coconut milk | 1 13.5 oz. can |
| lemongrass | 1 stalk, cut in 6 |
|
| lime juice | 2 Tablespoons | |
| sugar | 1 Tablespoon | |
| fish sauce | 2 Tablespoons | |
| red bell pepper | ¼, slivered | |
| cilantro stems | the stems from the leaves below, cut small | |
| 6. | flat rice noodles | 7 oz. |
| 7. | shrimp | 9 oz., shelled |
| calamari salad | 8 oz. | |
| 9. | cilantro | 1 bunch, stemmed and chopped |
| bean sprouts | 2 cups |
1. Heat the fish stock, clam broth, water, and shrimp shells till the shells turn pink, then cook at a low simmer for 3-4 minutes.
2. Pour the broth through a sieve, throw the shrimp shells away, and return the broth to the pot.
3. Process the spices to a paste.
4. Fry the paste in the peanut oil until it's cooked through and smells strong, 3-4 minutes.
5. Add all these ingredients to the fish broth already in the pot, bring it up to a simmer, bring the mixture to a simmer, turn the heat off, put the lid on the pan, and let it rest till it's at room temperature.
6. Cover the noodles with cold water and let them sit while the broth mixture cools to room temperature.
7. Add the shrimp and the salad to the pot and bring it up to a simmer.
8. Drain the noodles and add them to the pot.
9. Add the garnish to the pot or put it out on the table.