32 oz chicken or vegetable stock
12 oz kelp noodles well rinsed
1 chili pepper slit down one side or ¼ teaspoon dried chili
2 tablespoons lemongrass paste
¼ cup limejuice
1 tablespoon fish sauce
¼ cup coconut water
1 inch ginger root finely chopped
1 teaspoon garlic finely chopped
1 lb raw, peeled, deveined shrimp
1 cup mushrooms roughly chopped
1 zucchini chopped
8 baby tomatoes cut in half
½ cup red onion finely sliced
¼ cup cilantro roughly chopped
In a medium saucepan add broth, kelp noodles, chili pepper and gently simmer over medium heat for 7 minutes.
In a medium bowl add lemongrass paste, limejuice, fish sauce, coconut water, ginger, garlic and mix. Add shrimp and stir until coated.
In a medium sauté pan lightly coat with olive oil, add shrimp and gently simmer over medium low heat. When shrimp start to turn pink add mushrooms, zucchini, tomatoes, red onion and stir until shrimp turn completely pink.
Remove the chili pepper from the broth. When ready to serve combine broth and shrimp in a serving dish and stir in cilantro.
For Students - Rice Cooker Instructions
In a rice cooker lightly coat with cooking spray. Add chicken stock, kelp noodles, chili pepper, lemongrass paste, limejuice, fish sauce, coconut water, ginger, garlic and mix. Add shrimp and stir until they are well coated.
If your rice cooker takes 20 minutes, add the mushrooms, zucchini, tomatoes, red onions for the last 5 minutes depending on how al dente you like you vegetables. Add the cilantro before serving.