Thai food gets me right smack in the middle of my heartstrings. Or stomachstrings – if that is an actually thing. …Sounds pretty legit to me.
It’s got the balance of salty, sweet, umami, heat and acid and it’s done magnificently. And with this recipe you can really pile in your favorite vegetables, thinly sliced, of course. Every vegetable loves those Thai fragrant flavors.
I’m talking about lime juice, fish sauce, chiles and a sprinkle of brown sugar. That’s practically talking dirty to me.
Now I’m drooling.
Being the mostly frazzled mom that I am (I have literally left the door to the house open and driven away…), I gotta say that I love the convenience of throwing everything into a little packet, waving my chopstick-for-substitute magic wand and Presto! It’s its own little meal after 10 minutes in the oven.
I’ve gotta give a well-earned slow clap for anything that makes my life quicker, easier and minimizes cleanup. (that’s a pretty big one!)
Don’t you dare forget about how outta your mind delicious this is! Especially on one of those rainy days. It is soothing savory perfection.
The shrimp shells are simmered in the broth along with some garlic and Thai chiles, which has me doing a little disco dance with every bite.
Okay, I don’t disco but I do dance for food. The good stuff is worth it.
A bright and flavorful soup filled with those bold Thai flavors that is quick to throw together and even more delicious!
Ingredients
- 1 package vermicelli rice noodles
- 1 lb. large shrimp, raw shell-on
- 1 garlic clove, minced
- 1 Thai chile or other hot chile pepper, optional
- 4 cups chicken broth
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 2 scallions, sliced
- about 1/2 cup sugar snap peas, thinly sliced
- about 2 carrots cut into matchsticks
- 1/2 cup cilantro leaves
- 1/4 cup salted roasted peanuts, chopped
- Lime wedges
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp but DON'T discard the shells! Cook the shells in a pot over medium heat until they turn pink - a couple of minutes. Cut a small slice into the chile and add it into the pot along with the minced garlic and cook for another 30 seconds.(For more heat, slice the chile into slices.)
- Add in the broth, fish sauce, lime juice and brown sugar. Bring to a boil and reduce to a simmer for about 10 to 15 minutes. Remove the shells and chile and discard.
- Using 4 large pieces of aluminum foil or parchment paper assemble the pouches. Layer the ingredients in the following order in the middle of each sheet: a handful of noodles, 5 or so shrimp, a couple of tablespoons of sliced sugar snap peas and carrot matchsticks, following by a sprinkle of sliced scallions. Pull up the sides of the foil/parchment and ladle a couple of ladlefuls of the broth into the middle. Carefully fold together and tightly crimp the sides.
- Place the pouches on a large baking sheet and cook for 10 minutes in the oven.
- Remove from the oven and garnish the pouches with cilantro, chopped peanuts and a squeeze of lime juice.
Notes
Add in your favorite vegetables! Mushrooms would be a scrummy addition!
Ok, I will buy fish sauce again… Have to try this!
Oh yeah! I love Thai flavors so much I always have some stinky fish sauce on hand. 😉
I couldn’t bring myself to heat up the house with the oven so mine became a one-pot meal, but my kids LOVED it! Thank you!
OH YAY!! I’m so glad they liked it! It really is a fav of mine.