Thursday, March 1, 2012

Coconut Soup with Kelp Noodles & Shrimp


(4-5 servings)


When I was looking for Shirataki noodles, I also noticed kelp noodles which I had never heard of. I grabbed a package of those to try out. They're made with seaweed and when used as a raw food, they have a wonderful crunchy texture similar to those Japanese seaweed salads. I dropped them into this coconut soup which softened them a great deal, yet they didn't become mushy or anything like that. They held up when I reheated the leftover soup the next day! I couldn't discern much of a smell or taste, and came away mostly loving their texture both raw and cooked.

These noodles are high in minerals and very low in carbs. The entire package (of 3 servings) only has 18 calories (3g carbs)! Plus they are gluten free!


2 cups chicken broth
3-4 tbsp fish sauce
3-4 tbsp freshly squeezed lemon or lime juice
1 tbsp minced ginger, about 1 1/2 inch piece
1 tsp garlic paste or a finely minced small clove
2-3 tsp honey or brown sugar
1 1/2 - 3 tsp Harissa or chili sauce, to taste
1/4 tsp ground coriander
1/4 tsp red pepper flakes

1 bell pepper, red or green or a combination, sliced
12oz package kelp noodles, rinsed
13.5oz can coconut milk

1 cup *cooked salad shrimp at room temperature, or raw, cleaned
small handful cilantro, chopped
1 green onion, sliced

1-2 tsp hot sesame oil (optional)

Combine the chicken broth, fish sauce, lemon or lime juice, ginger, garlic, honey or brown sugar, Harissa or chili sauce, ground corianger and red pepper flakes in a pot. Use the lower measurements, saving the rest for later when it's time to check to see if you need to adjust anything. Bring the mixture to a gentle simmer.

Stir in the **bell pepper, kelp noodles and coconut soup. Heat up to just where it begins to boil. Check and adjust the seasoning if necessary; salty, sour, sweet, hot (the extra amounts you reserved). Remove from heat.


Stir in the *shrimp, cilantro and green onion.

Divide among bowls, Drizzle with a small amount of "hot" sesame oil, if desired. Serve immediately.

*I'm working my way through a large amount of frozen cooked shrimp I purchased impulsively. If you prefer to use raw, then add the raw, cleaned shrimp to the soup just before you remove it from heat and cook a minute or two until they turn pink. Don't over cook as they might become rubbery.

** The bell pepper added at this point will be somewhat crunchy when the soup begins to boil. If you prefer a softer texture then add it sooner.

23 comments:

Shirataki said...

OMG Looking so delicious..These noodles really awesome and have low calorie..

Salem said...

What a fabulous looking recipe. I'm crazy for all kinds of noodles but they really pack on the carbs. These sound like a godsend. Coconut and chili, of course, are just divine companions.....

Patty said...

Hi Gerlinde, this really looks delicious and I'm so glad you shared it with us on Chowstalker! :-)

Gerlinde in Dallas said...

Thanks, Patty!

Gerlinde in Dallas said...

Salem, if you decide to make this, look for "3 Crabs" fish sauce. I've tried several kinds and I like that one the best so far.

Joy said...

Did you find the kelp noodles at Whole Foods or an asian store? I'm in Dallas too, so a specific local suggestion would be great! This looks delicious!

Gerlinde in Dallas said...

Joy, I found them at Whole Foods (Park Lane). They were in the refrigerator section near the eggs and tofu, and opposite the milk.

Vicky said...

This sounds so good. I love coconut milk soup and all forms of asian style noodles!

Sunday Morning Banana Pancakes said...

This could not have come at a better time; I have a package of kelp noodles in my cabinent that stares back at me everyday when i am in there....i was just thinking this more how in the world am I am going to use you- well I believe I just found the anwser; a veganized version of this!

Gerlinde in Dallas said...

I loved the noodles in this soup and plan on having it again soon.

Stormy @Maoomba said...

Hi Gerlinde, I just learned of you through Chowstalker. What a delicious-sounding recipe! I look forward to seeing and trying more of your great cooking.

Gerlinde in Dallas said...

Hello Stormy, and thanks!

Marina said...

That is my favorite soup! Thank you Geraldine!

Veggie Wonder said...

Very cool idea! I love Shirataki noodels so much, but now I want to try the Kelp noodles too!

Joy said...

We found the noodles and made the soup last night. It was so yummy! Thanks!

Gerlinde in Dallas said...

Nice! Glad you liked it!

Anonymous said...

nice idea..thanks for sharing....

Moni said...

Wow, great soup! So beautiful, colorful, with lots of vegetables. I'm sure is very tasty. Thanks for the wonderful recipe!

Sue said...

This sounds good. Sounds very Thai.

تحضير الكسكس said...

thank you so much :)

Bobbi said...

This was awesome! I doubled it & am currently eating the leftovers :) writing up a post to share on my blog, with credit to you of course! Thank you!!

Gerlinde in Dallas said...

Bobbi, glad you enjoyed the soup. This is one of my favorite recipes.

Kehinde Nadiya Nicoll said...

Very tasty soup! Have always wondered how to get that sweet salty sour taste and now I do... will definitely be making a bigger batch next time :). Thanks for posting!

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