The secret of this simple Thai dish is the amazing tension of the umami flavors that are Ying and Yang… fish sauce and mirin or sugar gives us the sweet and sour… the bite of the ginger and the base note of the garlic, light yet intense… the mint and lemongrass and Kaffir lime leaves, fresh yet deeply penetrating in taste. This dish is refreshing, aromatic, addictive and spicy, and the mint, tomatoes and the coconut oil together are really wonderfully addictive.
Ingredients…
1 pound jumbo shrimp, head and shells off
3 tablespoons of coconut oil or canola oil
4 to 5 cloves of garlic
2 inches of grated fresh ginger
2 serrano or jalapeno peppers, sliced
2 cups fresh tomatoes, roughly chopped
4 tablespoons fish sauce
4 tablespoons mirin or 2 teaspoons sugar
4 limes, juiced
2 cups of chicken broth
2 cups clam/mussel/shrimp or crab broth
salt and black pepper to taste
1 full cup of chopped fresh mint
10 to 12 oz Thai or Vietnamese rice noodles
4 ounces coconut cream or 8 ounces coconut milk (this dish is also wonderful without the coconut cream, we use it to give body and creaminess to the noodles)
1 lemongrass stalk, bruised and cut into two inch pieces (this is optional but very aromatic, and should be removed before serving)
6 Kaffir lime leaves, thinly sliced (optional but wonderfully aromatic and exotic)
Cooking…
Pour the oil into the 12 inch pan, crush the garlic into the cold oil, and warm it up slowly, so that it infuses. When it begins to foam, add the ginger and chiles and heat until they sizzle and become fragrant.
Add the chicken broth and fish/shellfish broth, along with the lime juice, mirin or sugar and fish sauce and simmer until reduced by a third… it takes about 10 minutes. If you are using lemongrass, add them now.
While that is cooking, boil the rice noodles until tender, about 8 minutes, rinse to cool, shake and set aside.
Salt and pepper the shrimp and slide them into this reduced sauce. Now add the coconut cream, tomatoes and the mint and Kaffir leaves (if you are using them), and simmer on low for about 4 minutes, keeping the shrimp submerged in the beautiful shimmering red and green sauce.
Add the cooked rice noodles and stir together until married.
Garnish with mint leaves and fresh cherry tomatoes. This dish is also wonderful with Jasmine rice, and we sometimes use mussels instead of shrimp, especially when mussels are in season and we harvest them along the coast.
Exquisite. Enjoy!
