Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

Introduction

Welcome back to our kitchen! Today, we’re diving into a refreshing and exotic dish that’s perfect for a summer meal or a light dinner. This Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile is a harmonious blend of creamy coconut, succulent shrimp, sweet mango, and a hint of heat from the Thai chiles. It’s a vibrant and flavorful dish that will transport your taste buds straight to the tropics.

Ingredients

• 1 pound large cleaned and deveined raw shrimp
• 1 (13 to 14-ounce) can full-fat coconut milk
• 3/4 teaspoon kosher salt
• 20 ounces dried thin vermicelli noodles
• 2 large mangoes (about 2 cups, diced)
• 4 fresh Thai chiles, or red pepper flakes to taste

Directions

1. Prepare the Shrimp

1. Boil Water: Bring a large pot of salted water to a boil.
2. Poach Shrimp: Add the 1 pound of peeled and cleaned shrimp to the boiling water, then remove the pot from the heat. Cover and let the shrimp sit until they turn pink and are cooked through, approximately 10 minutes.
3. Cool Shrimp: Transfer the shrimp with a slotted spoon to an ice water bath to cool them quickly, then drain and set aside.

2. Make the Coconut Dressing

1. Combine Ingredients: In a bowl, stir the 13 to 14-ounce can of coconut milk until smooth. Add 3/4 teaspoon of kosher salt and mix well. The dressing might taste salty, but it will balance out with the other salad ingredients.

3. Cook the Noodles

1. Boil Water Again: Bring the pot of water back to a boil.
2. Cook Noodles: Add 20 ounces of dried thin vermicelli noodles and cook according to the package directions. Once cooked, drain the noodles, rinse with cold water, and drain again.

4. Prepare the Mango and Chiles

1. Dice Mangoes: While the noodles are cooking, dice 2 large mangoes into small cubes.
2. Slice Chiles: Thinly slice 4 Thai chiles if using. Alternatively, you can use red pepper flakes to taste.

5. Assemble the Dish

1. Divide Noodles: Distribute the cooked and cooled noodles among serving bowls.
2. Add Dressing: Pour the coconut dressing evenly over the noodles.
3. Top with Ingredients: Top each bowl with the poached shrimp, diced mango, and sliced Thai chiles or red pepper flakes.

Additional Information

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: [Input Kcal]
• Servings: [Input Servings]

Conclusion

There you have it! A beautifully composed dish that’s not only delicious but also visually appealing. The combination of creamy coconut, tender shrimp, juicy mango, and the subtle heat from the chiles makes this Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile a standout meal. Perfect for impressing guests or enjoying a special dinner at home. Enjoy and happy cooking!

Cold Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

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• Author: Dulcia
• Total Time: 40 minutes

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Ingredients

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1 pound large cleaned and deveined raw shrimp
1 (13 to 14-ounce) can full-fat coconut milk
3/4 teaspoon kosher salt
20 ounces dried thin vermicelli noodles
2 large mangoes
4 fresh Thai chiles, or red pepper flakes

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Instructions

Bring a large pot of salted water to a boil. Add 1 pound peeled and cleaned shrimp and remove from the heat. Cover and let sit until pink and cooked through, about 10 minutes.
Meanwhile, stir 1 (13 to 14-ounce) can of coconut milk until smooth, then add 3/4 teaspoon kosher salt and stir until combined (the dressing will taste salty, but it will be tempered by the other salad ingredients).
Transfer the shrimp with a slotted spoon to an ice water bath until cooled, then drain.
Bring the pot of water back to a boil, then add 20 ounces dried thin vermicelli noodles and cook according to package directions.
Meanwhile, dice 2 large mangoes (about 2 cups) and thinly slice 4 Thai chiles if using.
When the noodles are ready, drain, rinse with cold water, then drain again.
Divide the noodles among serving bowls, then pour the coconut dressing over the noodles. Top with the shrimp, mango, and Thai chiles or red pepper flakes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes