One of our favorite family "field trips" is a trip to the Asian Market in Plano.
|Beautiful colors in the produce section|
We always seem to come home with new foods and ingredients to try.
|So many new foods to try!|
I have always enjoyed Asian soups. The flavors are delightful and light. So armed with some shrimp, mushrooms, and Banh Canh noodles, I came up with this recipe. It was a hit!
Asian Market Soup
1.5 pounds raw shrimp - peeled and deveined
8 green onions, washed and chopped
1 large thumb sized piece of ginger - 2/3 grated and 1/3 chopped
2 stalks lemon grass - remove rough outer stalks and finely chop tender inside
3 T olive oil
10 cups water
1 1/2 t salt
1/2 t pepper
2 T sugar
3/4 cup baby carrots chopped
2 - 3.5 oz. packs organic beech mushrooms - cut off of stem so pieces are 1-2 inches long
2 packages Vietnamese noodles (Banh Canh)
Smash 1 pound of the shrimp using the flat of your knife then roughly chop along with the white parts of the scallions and some salt and pepper until finely ground.
Heat olive oil over high heat until shimmering. Cook ground up shrimp along with grated ginger and lemon grass until no longer pink and slightly browned…about 3 minutes.
With heat still on high, add 10 cups of water and deglaze the pan.
Season broth with sugar, salt, and pepper to taste. Bring to boil, lower heat add mushrooms and carrots and allow to simmer until carrots are crisp tender about 5 minutes.
While soup is simmering - in a small frying pan cook remaining 1/2 pound of shrimp over low heat in olive oil with the chopped up ginger. Cook until shrimp just barely turn pink. Set aside to use to garnish each bowl of soup.
Add remaining chopped scallions (green parts) and banh canh noodles to the soup pot and continue to cook until noodles are slightly translucent. Remove from heat.
Ladle soup into bowls and top with your cooked whole shrimp/chopped ginger mixture. Serve and enjoy!
*Instead of adding Vietnamese noodles you can add frozen chinese dumplings or potstickers and cook until heated through.