Spicy Noodle Soup With Shrimp & Coconut Milk

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2-inch piece fresh ginger (about 1 oz.), peeled and sliced into disks     

1/2 tsp. ground turmeric

1/4 English (seedless) cucumber  

1 cup mung bean sprouts, rinsed and dried

2 cups homemade or low-salt canned chicken broth

6 to 7 oz. wide rice noodles

1 small onion, roughly chopped

1 lb. shrimp (31 to 40 per lb.), shells removed and reserved; deveined

3 cups water

2 to 3 fresh serrano chiles, stemmed and roughly chopped

1 can (14 oz.) coconut milk  

1 tsp. freshly ground cumin seeds

2 stalks lemongrass, trimmed and roughly sliced

2 tsp. light brown sugar

1/2 cup fresh cilantro leaves, roughly chopped or torn

2 Tbs. peanut or vegetable oil

1 tsp. kosher salt

1/4 cup fish sauce

1/2 cup fresh mint leaves, roughly chopped or torn

1 fresh chile (serrano, jalapeño, or Thai), stemmed and sliced into thin rounds (optional)

4 lime wedges

1 Tbs. freshly ground coriander seeds

1/4 cup fresh lime juice

5 cloves garlic, crushed

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