This recipe for Thai Shrimp Noodle Bowl is a copycat recipe for Panera Bread’s Thai Shrimp Noodle Bowl. I love the simplicity of this recipe. It is easy to make and does not require a huge time commitment. The combination of these simple ingredients make a delicious meal or first course option.
- 1 1/2 pounds medium shrimp with shells
- 2 quarts water
- 1 lime
- 4 stalks lemongrass, peeled and cut into 2 inch pieces
- 2 ounces fresh ginger, peeled and chopped
- 2 ounces small mushrooms, quartered lengthwise
- 2 tablespoons Thai roasted red chile paste
- 1 tablespoon fish sauce
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 4 ounces (about 2 cups) rice noodles
- Peel and devein the shrimp, placing the shells in a large soup pot. Add the water to the pot, cover, and bring to a simmer over high heat. Uncover, reduce the heat to medium-low, and gently simmer for 1 hour.
- Strain the broth through a medium-mesh sieve into a bowl, pressing on the shells to release liquid. Discard the shells. Pour the broth back into the soup pot and bring to a simmer over medium heat.
- Use a vegetable peeler to remove the rind from the lime in strips; reserve the lime. Add the lime strips to the pot.
- Smash the lemongrass pieces with a heavy pan or butt of a knife to release the essential oils. Add the lemongrass, ginger, and mushrooms to the pot, and simmer over medium heat for 10 minutes.
- Stir in the chile paste and fish sauce; bring to a boil. Stir in the shrimp, scallions, cilantro, and noodles. Cook until the shrimp are bright pink and the noodles are tender, about 3 minutes. Squeeze the juice from the reserved lime into the pot. Serve hot.
Tip: To peel fresh lemongrass, trim off the stem and dry green leaves and then pry away a few of the tubular outer layers until you are left with only a pale-white stalk 4 to 5 inches in length. For even more flavor, top the soup with roasted peanuts and serve it with lime wedges for squeezing.