Turks and Caicos Island-style Coconut Noodle Soup

Ingredients

In this adaptation, the Malaysian dish Mee Ketang is transformed into a Coconut Noodle Soup with a distinct Caribbean twist. The original dish typically includes stir-fried noodles with soy sauce and various vegetables. However, in the Turks and Caicos Island-style version, the focus shifts to a coconut milk-based soup with island-specific ingredients and flavors. The addition of seafood, such as shrimp or conch, reflects the abundance of fresh seafood in the Caribbean region. The use of Caribbean spices like turmeric and ginger adds a unique twist to the dish, giving it a tropical flair. We alse have the original recipe for Mee ketang, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) seafood or vegetable broth 4 cups (950ml) seafood or vegetable broth
• 1 pound (450g) fresh shrimp or conch, peeled and deveined 1 pound (450g) fresh shrimp or conch, peeled and deveined
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh chili peppers, sliced (optional, for heat) Fresh chili peppers, sliced (optional, for heat)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalk. Sauté until the onion becomes translucent and fragrant.
2. 2.
   Stir in the turmeric powder and cook for an additional minute to release its flavors.
3. 3.
   Pour in the coconut milk and broth, and bring the mixture to a simmer.
4. 4.
   Add the shrimp or conch to the pot and cook until they turn pink and are cooked through.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the seafood is cooked, remove the lemongrass stalk from the pot and discard.
7. 7.
   Add the cooked rice noodles, sliced red bell pepper, julienned carrot, and snow peas to the pot. Cook for a few minutes until the vegetables are tender-crisp.
8. 8.
   Stir in the fish sauce and lime juice. Adjust the seasoning according to taste.
9. 9.
   Serve the Coconut Noodle Soup hot, garnished with fresh cilantro and sliced chili peppers for an extra kick of heat, if desired.

Treat your ingredients with care...

• Shrimp or conch — Make sure to properly clean and devein the shrimp before cooking. If using conch, tenderize it by pounding it with a meat mallet before adding it to the soup.

Tips & Tricks

• For a spicier version, add sliced chili peppers to the soup while it simmers.
• If you can't find fresh shrimp or conch, you can use frozen seafood instead. Just make sure to thaw it properly before cooking.
• Feel free to customize the vegetable selection based on what is available and fresh in your area.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• To make the dish more filling, serve it with a side of steamed jasmine rice.

Serving advice

Serve the Coconut Noodle Soup hot in individual bowls. Garnish each bowl with fresh cilantro leaves and sliced chili peppers for added flavor and visual appeal. Accompany the soup with a side of steamed jasmine rice or crusty bread to complete the meal.

Presentation advice

When serving the Coconut Noodle Soup, ensure that the vibrant colors of the vegetables are visible. Arrange the shrimp or conch on top of the noodles and vegetables for an attractive presentation. Sprinkle some fresh cilantro leaves over the soup to add a pop of green.