Coconut curry seafood broth is as comforting as my Grandmother’s Lasagna for me. My recipe is super easy to prepare but has incredible depth of flavor. It’s inspired by a little noodle bar on Carmine St. in Greenwich Village called, well, Noodle Bar. The restaurant is the size of a small bedroom. 8 people sit at the counter to watch three cooks sear, toss and flip your noodles to perfection. I hope my recipe brings a little bit of New York City, Singapore and the comfort of my Grandmother’s Italian kitchen to your home.
INGREDIENTS
| 16 oz | glass noodles, cooked |
| 1/4 | cabbage, sliced |
| 1/2 | onion, sliced |
| 2 T | butter |
| 1/2 lb | scallops |
| 1/2 lb | mussels |
| 1/2 lb | shrimp, cleaned |
| 8 oz | coconut milk |
| 16 oz | fish stock (or water) |
| 1 T | curry powder |
| 1 T | scallions, chopped |
DIRECTIONS:
Prepare noodles in boiling water according to package
instructions. Drain. Sauté cabbage and onion in butter for 5 minutes. Add
remaining ingredients (except noodles). Cover and cook on medium heat
for 5 minutes. Ladle soup on a bed of noodles. Garnish with scallions.
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