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Thai Coconut Noodle Soup with Shrimp
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1/2 cup Vegetable oil
4 packages Mixed mushrooms, sliced thinly
4 Small red chili peppers, deseeded and minced
Club House ® Garlic, Minced Dehydrated
Club House ® Ginger, Ground
Zest and juice of 4 limes
1/4 cup Thai Kitchen Fish Sauce
8 cups Kitchen Basics Original Chicken Cooking Stock
64 Large shrimp, peeled and deveined
1 cup Fresh cilantro, roughly chopped
Thai Kitchen Coconut Milk
2 pounds Dry Chinese egg noodles, cooked according to package directions
Club House ® Red Pepper, Crushed
Bean sprouts, finely sliced green onions, chopped cilantro, to garnish
Heat oil over medium-high heat in a large saucepan.
Sauté mushrooms for 3-5 minutes, until they start to turn golden brown.
Add chilis, garlic, ginger, lime zest, lime juice and fish sauce; continue to cook for 2 minutes, until fragrant.
Add the chicken stock; increase the heat and bring to a boil.
Reduce the heat to medium and add the shrimp and cilantro. Simmer for 4 minutes.
Stir in the coconut milk and remove from heat.
To assemble each bowl, place a handful of noodles in the bowl. Pour the broth over top, distributing the shrimp equally over each of the bowls.
Garnish each bowl with bean sprouts, cilantro, green onions and crushed red pepper, if desired.
Recipe type: Fish Seafood
In This Recipe
Garlic, Minced Dehydrated
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