Coconut Curry Seafood and Glass Noodle Soup
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Coconut Curry Seafood and Glass Noodle Soup
Serves: Family
Ingredients
| ¼ C | Coconut Curry Sauce (GF) |
| 2 C | Vegetarian broth gluten free |
| 3 oz | Bay shrimp |
| 3 oz | Scallops |
| 3 med | Fresh Shitake mushrooms, sliced |
| 2 oz | Bean threads, re-hydrated (made of mung bean and tapioca starch) or rice noodles |
| 2 tsp | Green onions, chopped for garnish |
Instructions
- Soak bean threads or rice noodles in warm water about 15 minutes, drain and set aside.
- Noodles may be drained and covered with clean moistened towel and refrigerated for later use.
- Slice mushrooms.
- Rinse and drain shrimp and scallops and set aside.
- Chop green onions and set aside.
- Place 2 C. of gluten free broth in a deep pan and bring to a boil at medium heat.
- Add in shrimp, scallops, mushrooms and bean threads in broth, and boil for 2 minutes until noodles are done.
- Add in ¼ C. of Coconut Curry Sauce and bring to a boil.
- Pour soup in a large bowl, and garnish with green onions.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
