Here is a link to the recipe video.
Spicy Vietnamese Shrimp Seafood Pho Noodle Soup
INGREDIENTS
2 pounds shrimp or any other seafood you like
8 cups homemade seafood stock
1 oz can of good red curry paste
1-2 tbsp minced garlic
1 tsp minced ginger
1/2 cup chopped white garden onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup finely diced tomatoes
1 cup white wine - optional
1 cup small hydrated shitake mushrooms
1/2 cup chopped hydrated clouds ear mushroom
1 cup sliced bamboo tips
2 tbsp soy sauce
2 cups halved or quartered baby bok choy
pho noodles
1/2 fresh chopped parsley
1/2 cup fresh chopped green onions
***I highly recommend making your own fish stock. Really, there
is no substitute for the flavor. BUT, if you want to try you can cook
down your shrimp shells and combine with boxed seafood stock.
You can also add a can of clams with juice or even some fish sauce.
In a large soup pot on medium heat add a couple tbsp of olive oil,
red curry paste, minced garlic and ginger. Stir constantly and cook
for 1-2 minutes. Add white garden onions, celery and carrots and
stir. Cook for 3-5 minutes stirring frequently. Add tomatoes and
cook for 1 minute.
Slowly add white wine and stir. Cook for 2-3 minutes until
alcohol cooks out. Add seafood stock and stir. Bring up to boil and
simmer for 15-20 minutes.
Add bamboo tips, shitake mushrooms, cloud ear mushrooms,
soy sauce. Bring up to heat and simmer for 5 minutes.
Add shrimp and stir well. Shrimp will only take 5-7 minutes to
cook. At end add chopped green onions.
Serve with a side salad and/or toasted herbed garlic bread.
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