Curry Shrimp and Noodle Soup

I've almost burned myself out on Italian and Mexican. Almost. I'm not sure if it's possible for me to overdo pizza and tacos. Yesterday, when agonizing over what to make for dinner, I decided I needed to spice up my life, literally, and go for Asian. More specifically Thai.

I've tried Asian-esque before (to sound fancy I'll call it Asian fusion), but it's not typically authentic. For example, Korean tacos. They were delicious, but I'm not sure the addition of soy sauce and sesame seeds really counts. You should definitely still make them though. 

Trader Joe's really brought it with the quality of the frozen shrimp.

This soup combines Thai flavors of curry and chilies cooled down by creamy coconut milk. We're starting to get warmer. Add some zesty lime and cilantro, and I'm picturing myself on a tropical island in southeast Asia. Another bonus: this soup takes much less time than my typical soup takes.

I suggest you get out of your weeknight pizza and pasta rut, and make this ASAP.

Artsy Filter

Curry Shrimp and Noodle Soup
Serves 4

Ingredients:

1/2 pound peeled and deveined shrimp (uncooked and thawed if frozen)
1 clove garlic (minced)
1/2 yellow onion (chopped finely)
1/2 cup chopped carrots
1/4 cup diced green onions and 1 jalapeno (garnish)
1/4 cup cilantro (chopped)
2 cups chicken stock
1/2 can light coconut milk 
1 tbsp red curry paste (I used the Thai Kitchen brand found in the Asian section of my Safeway.)
1/2 tsp minced ginger
1/2 tbsp yellow curry powder
1 tbsp fresh lime juice 
6 ounces rice noodles
1 tsp Sriracha

Directions:

In large stock pot, saute minced garlic and onion in 1 tablespoon of oil (your choice) for 3-4 minutes. Add minced carrots and continue cooking until carrots are soft.

Cook rice noodles according to package directions. Most only need to be soaked in hot water, but mine were fresh and required boiling for 1 1/2 to 2 minutes. Drain and set aside.

Add broth, curry paste, and ginger to vegetables. Once boiling, lower heat to medium. Add shrimp and cook 4 minutes. Add lime juice, coconut milk, curry powder, cilantro, and Sriracha. Add noddles and continue cooking on medium for an additional 5-7 minutes until soup is hot. (Do not over cook or the shrimp will be chewy.)

Serve soup hot and garnish with green onions, jalapenos, a lime wedge and extra cilantro. 

[Recipe adapted from The Lovely Cupboard]

Korean Short Rib Lettuce Tacos with Asian Slaw

I had the day off from work yesterday and decided many treats were in order. Since I had more free time on my hands than usual, it felt like a slow cooker kind of day. I love the slow cooker but rarely have the time for it after work.

No words...

I go nuts over short ribs whenever I see them on a menu but have never had the courage or time to try them myself. Stupid. These were one of the best things I've ever made and surprisingly easy. The key to cooking short ribs is low and slow so a crock pot is ideal.

Literally dump your ribs and sauce in the pot and forget about it for 6 hours. You'll need to flip them a few times during the cooking process to make sure all sides get coated in sauce. I can handle that.

While the ribs are cooking, make the slaw. It's better if you let it sit for several hours, but just make sure to add the toasted sesame seeds right at the end.

Once the ribs are falling off the bone (mine took 5 1/2 - 6 hours), discard the bones, and remove the meat to the refrigerator to cool. Skim the fat off the top of your sauce, and continue to cook until thickened. Shred the cooled ribs with two forks or by hand, removing the excess fat, and add back to the sauce to cook for 20 minutes.

**A very important note about fat: While the best flavor of the short ribs comes from the fat, I found that even skimming the fat off the sauce wasn't quite enough. Next time, I'll remove some of the fat from the ribs before cooking. 

Korean Short Rib Lettuce Tacos with Asian Slaw

Serves 5-6  

Ingredients:

Ribs:

5 cloves garlic, minced

1 1/2 inches of fresh ginger, peeled and minced or grated

3/4 cup reduced sodium soy sauce

1/2 cup + 3 tbsp brown sugar

1/3 cup rice wine vinegar 

2 tbsp sesame oil

1 tsp red pepper flakes

3 lbs beef short ribs

Slaw:

1 tsp. rice vinegar

1/2 tsp sugar

Pinch of salt

1/4 of a large onion - very thinly sliced

2 large carrots, peeled then "sliced" into long thin strips with your peeler

1 pinch red pepper flakes

1 handful cilantro, chopped

1 tsp or drizzle sesame oil

1 sqeeze lime juice (about 1 tsp)

1/2 tsp fresh ginger, FINELY minced or grated

2 tbsp toasted sesame seeds

Rice Pilaf:

1/2 tbsp. vegetable oil

1 clove garlic, minced

1/2 inch fresh ginger, peeled and minced

1/3 cup onion, minced

1/2 cup rice

1 cup water

2 tbsp reduced sodium soy sauce

lime juice

Directions:

For the Ribs:

Mix garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.

Place ribs in a greased crock pot, and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid, and cook for 6 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce.

When the time is up and meat is fork tender, remove meat from pot and discard bones. Place meat in the fridge to chill to touch.

Meanwhile, skim fat off the top of the sauce. Simmer in the crock pot until thickened (about 25 mins).

Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour shredded meat back into crock pot with sauce to reheat for about 20 mins. 

For the Slaw:

(To toast the sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 mins. until golden brown and aromatic. Remove immediately and set aside.)

In a small bowl, mix together the vinegar, sugar, and salt. Add the sliced onions to the mixture and let sit for about 15 mins. to pickle & sweeten the onions.

Pour onions & mixture into a medium bowl. Add carrot pieces. Gently stir in your red pepper flakes, cilantro, sesame oil, lime juice, and ginger.

Reserve toasted sesame seeds until JUST before serving so they retain their crunch. Can be made a few hours ahead of time and kept in the fridge, sans sesame seeds.

Rice Pilaf:

In a pot, heat the oil over medium heat. Saute garlic, ginger, and onions for 3-5 minutes or until starting to soften. Add rice, stir to toast the rice for about 2 more minutes. Add the water and bring to a boil. Reduce heat. Cover and simmer for about 30 minutes until water is absorbed and rice is tender. Stir in soy sauce and lime juice to taste.

[Recipe adapted from Carpe Season]