spicy coconut noodle bowl

November 22, 2013 § Leave a comment

CoconutNoodles_1

My parents have a new home. They have decided that the blistery winters up north are just not their cup of tea anymore. I mean no one likes to be stuck inside all winter, really. They decided they would be much happier in the sunshine, playing golf, in the middle of December. And you know what, they are.

This past weekend we scooted down to Florida to see their new home. We arrived hoping for sunshine and warm temperatures, neither of which we really got, but what we did see was the beginning of a home that will be filled with family for years to come. The house is still somewhat of a blank canvas. Tables are missing in the dining room, nothing hangs on the walls, the TV sits on the floor, but I could picture it full. The house has a warm feel and when the rugs, lamps, photos and everything else fills it in, it will feel homey for sure.

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The neighborhood they moved into is still being built. The construction workers begin their banging as early as 7 a.m. We met a bunch of wonderful neighbors who are sure to become great friends. We played games of pickle ball, bocce and shuffleboard. And between all the games and chatting, I had a thought. In the coming years, when our family continues to grow and little ones are born, we will be coming to this new house. I have so many wonderful memories growing up in the Vermont house. And although it’s sad to think that we have fewer and fewer reasons to go north, it is also exciting to know that we have a new home to make all sorts of different traditions and memories. This is where our kids will know their grandma and grandpa. This is where we will teach them to swim and drive them around in golf carts. And although it will be different, it will be just as wonderful.

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Serves 2
Inspired by Love and Lemons

Broth
1/2 tablespoon olive oil
3 scallions, chopped and divided
1/2 teaspoon fresh ginger, grated
3/4 cup coconut milk
3/4 cup vegetable broth
juice and zest of 1/2 lime
1 teaspoon sriracha
1 teaspoon granulated sugar
salt and freshly ground black pepper
1 vine tomato, diced

4 oz. soba noodles*

Shrimp
1/2 tablespoon olive oil
1 clove of garlic, minced
6 shrimp, cleaned
salt and pepper

2 cups kale or spinach, packed
1/2 tablespoon basil leaves
1/2 tablespoon parsley leaves

In a large pan heat 1/2 tablespoon olive oil over medium-high heat. Add most of the scallions and saute 1 minute. Add the fresh ginger, coconut milk, broth, lime zest and juice, sriracha, sugar, salt and pepper. Bring to a boil and simmer on medium-high for 5 minutes. Add the tomatoes and simmer 5 more minutes.

Prepare soba noodles according to package directions.

While the broth and noodles are cooking, prepare the shrimp. In a small sauté pan heat 1/2 tablespoon of olive oil over medium heat. Add the garlic, sauté for 1 minute, add the shrimp and cook for a couple of minutes on each side, until the shrimp is pink. Add a touch of salt and pepper before setting aside.

Add the kale (or spinach), basil and parsley to the broth and simmer for 30 seconds, just until the greens are wilted. Ladle the broth into 2 large bowls, add the soba noodles and top with the shrimp and left over scallions. Serve with a fork and spoon, mixing everything together when you begin to dig in.

*Note: My grocery store was inconveniently out of soba noodles when I needed them for this recipe so I used a fresh garlic linguine instead. This actually worked out quite nicely but my first choice would still be soba noodles if available.

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