Tom Yum Shrimp & Lemongrass Coconut Noodle Bowl 🍤🍜🔥✨
Ingredients:
• For the Tom Yum Broth:
• 4 cups coconut milk
• 2 cups chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into large pieces
• 3-4 kaffir lime leaves (optional, but highly recommended)
• 3-4 Thai bird’s eye chilies, crushed (or adjust for heat)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric (for color and flavor)
• Salt, to taste
• For the Garlic Butter Poached Shrimp:
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• Salt & pepper, to taste
• For the Noodles and Vegetables:
• 200g udon noodles (or rice noodles, if preferred)
• 2 cups bok choy, shredded
• 2 tbsp olive oil (for sautéing)
• For Garnish:
• Crispy fried shallots (store-bought or homemade)
• Thai chili oil drizzle (store-bought or homemade)
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)
Instructions:
1. Prepare the Tom Yum Broth:
• In a large pot, combine coconut milk, chicken broth, lemongrass, kaffir lime leaves, Thai chilies, fish sauce, soy sauce, sugar, tomato paste, and turmeric. Bring the mixture to a boil, then reduce to a simmer.
• Let the broth simmer for about 15-20 minutes, allowing the flavors to meld together. Remove the lemongrass and lime leaves before serving.
• Stir in lime juice and adjust seasoning with salt to taste.
2. Poach the Shrimp:
• In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from heat and set aside.
3. Cook the Noodles and Vegetables:
• Cook the udon noodles according to the package instructions. Drain and set aside.
• In the same skillet used for the shrimp, add olive oil and sauté the shredded bok choy for 2-3 minutes until tender but still vibrant.
4. Assemble the Bowl:
• Divide the cooked udon noodles into bowls.
• Ladle the hot Tom Yum broth over the noodles, ensuring it covers them well.
• Top with the sautéed bok choy and garlic butter poached shrimp.
• Garnish with crispy shallots, a drizzle of Thai chili oil, and fresh cilantro for an added pop of flavor and color.
5. Serve:
• Serve immediately, enjoying the bold and aromatic flavors of this indulgent, spicy noodle bowl.
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and garnishes)
This Tom Yum Shrimp & Lemongrass Coconut Noodle Bowl is the perfect balance of rich, creamy, and spicy flavors. With garlic butter poached shrimp, fresh vegetables, and a fragrant, flavorful broth, it’s an unforgettable dish that combines luxury with comfort in every bite. 🍤🍜🔥✨
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