Bowl of Seafood Curry Noodle Soup
(click to enlarge)

Seafood Curry Noodle Soup


Cali-Thai
Makes:
Effort:
Sched:
DoAhead:  		 11 cups
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1-1/2 hr
Notes		 An impressive Seafood Soup/Stew suitable as a feature dish. You'll need to have the Red Curry Paste and Stock before starting.




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Bean Threads (1)
-- Seafood (2)
Fish Fillet (3)
Shrimp
Clam Meat (4)
Squid (5)
-- Vegies
Bell Pepper red
Spinach Leaves
Snow Peas (6)
Straw Mushrooms (7)  
Thai Chili (8)
-- Soup
Stock (9)
Coconut milk (10)
Curry Paste, red (11)
Turmeric
Fish Sauce (12)
Sugar
Basil, Thai (13)
-- Garnish
Cilantro
Pre-Prep   -   (can do a day or two ahead)
  1. Shell and de-vein SHRIMP. Freeze if not to be used right away. You can simmer the shells 15 min in water and use that as part of the Stock.
  2. Float wash SPINACH and separate leaves from stems. Spin dry in a salad spinner. Bag loosely and refrigerate until needed. This site has Spinach Stem recipes.
Prep #1   -  (30 min)
  1. (Recommended) Blast BELL PEPPER black with your Kitchen Torch and brush the skins off under running water.
  2. Dice Bell Pepper about 2/3 inch (If you don't skin it dice smaller).
  3. Cut SPINACH coarse. You can include some thinner stems (cut to 3/4 inch) if needed.
  4. Tip and Tail SNOW PEAS. Add to Spinach.
  5. Drain STRAW MUSHROOMS. If the "unpeeled" kind, you can cut them in half lengthwise to be more decorative. Add to Spinach.
  6. Split THAI CHILIS lengthwise up to near the cap. Feel free to use more if desired.
  7. Remove BASIL LEAVES from Stems.
Prep #2   -  (20 min - see Scheduling)
  1. Soak BEAN THREADS in cold water until softened. Strain and pile them on the cutting board. Make a few cuts through the pile at right angles to shorten them to spoonable length.
  2. Cut FISH FILETS into bite size pieces.
  3. Prep SHELLFISH as needed. Keep separate from Fish.
Run   -   (35 min)
  1. Open COCONUT MILK can without shaking or inverting. Spoon off 1/4 cup of the Coconut Cream from the top of the can into a suitable stovetop coverable pan or casserole (3-1/2 qt minimum).
  2. heat the 1/4 cup of Coconut Cream over high heat. When it bubbles, stir in the Curry Paste and Turmeric. Stir for 2 minutes, breaking up the Curry Paste until well distributed, there should be no browning.
  3. Stir in remaining Coconut Milk and Stock. Bring to a simmer.
  4. Stir in Fish Sauce and Sugar.
  5. Stir in the Bell Pepper, cover and simmer about 3 minutes.
  6. IF Making Ahead, STOP here. (see Scheduling).
  7. Near Serving Time thaw Fish and Shellfish. Perform Prep #2 steps.
  8. Bring Soup back to a boil. Stir in Bean Threads and simmer for about 3 minutes.
  9. Over high heat, Stir in Spinach Mix and Fish Pieces. Quickly bring back to a simmer until Fish is cooked through, usually less than 5 minutes.
  10. Stir in Seafood mix and Basil. Bring just to a boil over high heat. When it hits bubbling it's done - Take it off the heat.
  11. Serve hot, garnished with Cilantro.
  12. IF serving on the Buffet, pour into a slow cooker set to "keep warm". If any must be reheated, bring up to only 170°F/77°C.
NOTES:

  1. Bean Threads:

      [Glass Noodles]   These come in skeins of various weights, commonly around 2 ounces. Do not mistake Rice Noodles for these, they cook totally differently. For details see our Asian Noodles page.

  2. Seafood:

      This list of Seafood is not carved in stone. The general rule for seafood soups and stews is: "Use what you've got". Baby Octopus, Sea Cucumber, Mussels, Cuttlefish, Periwinkles, are all options.

  3. Fish:

      Use a fish that stands up to wet cooking. My favorites are Golden Pompano, Amberjack (both can be used skin-on, my preference). Other good fish are Tilapia, Pacific Barracuda, Bluefish, Cobia, Cod, Emperor, Ling Cod, Monkfish, Parrotfish, Rabbitfish, Snakehead / Mudfish, Red Snapper (not all other snappers). For details see our Varieties of Fish page (very large page).

  4. Clam Meat:

      Frozen meat of small clams is available economically in Asian markets (at least here in Southern California).

  5. Squid:

      This can be in rings or other forms. I get it frozen from Asian markets.

  6. Snow Peas:

      If these flat Pea Pods are not available, I have used Snap Peas cut in half crosswise - their pods are also edible.

  7. Straw Mushrooms:

      These are found in cans in any market that serves a Southeast Asian community. They come in "peeled" and "unpeeled". The unpeeled are often cut in half lengthwise to be more decorative.

  8. Thai Chili

      2 of these hot chilis will be noticeable in the soup. One would be almost unnoticeable. If you don't have Thai Chilis, use 1/2 Chili Serrano per Thai Chili. Not as hot but much larger.

  9. Stock:

      Southeast Asian practice doesn't require the Stock to match the ingredients, so it is usual to use Chicken Stock. You can, of course, use Fish stock.

  10. Coconut Milk:

      Use a Thai brand. Coconut milk from other countries can be disappointing. Aroy-D is a very good brand.

  11. Red Curry Paste:

      This is available commercially, but don't use "Red Curry Sauce" - it's very different. The paste is best made by our recipe Red Curry Paste. It will keep a long time refrigerated in a sealed jar.

  12. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome, and is now used in parts of West Africa. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  13. Thai Basil:

      This is Thai Purple basil, not Lemon Basil or Holy Basil. If you can't find it you can use regular Italian Green Basil, not the same, but it'll work.

  14. Scheduling:

      Even a few days ahead you can do the Pre-Prep steps and freeze. A day or two ahead you can do all Prep #1 steps and do the Run steps through 10. Refrigerate. On serving day you do the Prep #2 steps which will take only a few minutes (after thawing), then continue with steps 11 through 12. For buffet, place the finished stew in a slow cooker set to "keep warm". If you do have to reheat the finished stew, take it up just about 170°F/77°C.
  15. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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