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Satisfying a craving for noodle soup with a touch of Thai flair

I have been totally inspired by watching the series “Mind of a Chef” with David Chang. His love for all different types of food runs deep, however his number-one heartthrob remains with his homeland favourite better known as ramen.

Maybe it’s the weather, or the show, either way I have been craving some delicious noodle soup goodness these days. This particular soup is not exactly Japanese, more of a Thai influence because, to me, those flavours are comforting. It’s a simple and easy recipe that will certainly deliver some warmth and also some interesting flavour profiles. Stay warm, and slurp away.

 

Marinated Shrimp

 

2 lb raw shrimp, peeled & deveined

2 tbsp soy sauce

2 tbsp lemon juice

2 cloves garlic, diced

 

Stock:

 

1 tbsp oil

1-inch piece ginger, peeled & sliced

1 large onion, chopped

6 kaffir lime leaves

2 stocks lemongrass

1 fresh chilli pepper, diced

2 tbsp fish sauce

6 cups vegetable broth

 

Garnish:

 

1 bag of fresh egg noodles, pre-cooked

2 cups baby bok choy, blanched

4 green onions, chopped

1/4 cup Thai basil, chopped

1/4 cup cilantro, chopped

 

Place a large pot on medium heat with oil and ginger, onion, lime leaves, lemongrass and chillis for a few minutes;

Add fish sauce and vegetable stock and simmer for 45 minutes to 1 hour, then strain and set hot liquid aside;

Add marinated shrimp and simmer for another 10 minutes;

In your serving bowls, arrange equal parts of the egg noodles and bok choy. Scoop hot soup into each bowl, ensuring equal parts of shrimp in each serving;

Finish with the remaining garnishes and your favourite hot sauce.

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