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.
|16 oz||glass noodles, cooked|
|1/2 lb||shrimp, cleaned|
|8 oz||coconut milk|
|16 oz||fish stock (or water)|
|1 T||curry powder|
|1 T||scallions, chopped|
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.