What’s Cooking in Kelli’s Kitchen - Coconut Curry Noodles with Shrimp 

It’s 9 a.m., the day after my deadline and I am eating gummy bears and frantically typing this article on a borrowed laptop from a barely not-seedy hotel room in Carson City. To say that the last day of the legislative session is wacky would be an understatement. There was a certain sense of futility to the mad rush to pass legislation… like, what’s the point if the governor is just going to veto it after the session is over? I came down to Sine Die yesterday afternoon to simply get a sense of closure. I was at the legislature on opening day, so why not be there on the final day? When I arrived, I discovered that the Fallon Food Hub and a variety of charities that I work with and adore were included on a list in a bill that, if passed, redistributes COVID-related funds to organizations that stepped up to provide community support during the pandemic. It’s a 27-page list. Suddenly, I cared again. 

But this article isn’t about how a bill becomes a law or a legislative update. It is not even really the place where I tell y’all that, now that school is finished, I finished three leisure reading books and started building LEGO again. This article is the place where I tell you about something delicious that I put in my mouth this last week. Today, that thing is coconut noodles. 

Coconut Curry Noodles with Shrimp 

Ingredients: 

• 8 oz rice noodles - around ⅔ of a package 
• 1 t coriander seed 
• 1 t fennel seed 
• 1 t cumin seed 
• 4 ea allspice berries 
• 2 T coconut oil 
• 1 medium onion, diced 
• 2 T lemongrass paste 
• 1 t garlic 
• Salt and pepper 
• 2 t turmeric 
• Dash of cayenne or other hot pepper 
• 1 lime, zest and juice 
• 2 t fish sauce 
• 1 can coconut milk 
• 1 lb shrimp, peeled and deveined 
• 1 pt cherry tomatoes, halved 
• 1 bunch scallions, slivered 
• Cilantro, mint, and/or basil - for garnish 

Directions: 

1. Cook noodles according to package direction, then drain and rinse well with cool water. Set aside for later. 

2. Toast and grind the coriander seeds, cumin seeds, fennel seeds, and allspice berries.  

3. Put coconut oil in a skillet over medium heat. Add onions and cook until softened 5-7 minutes. Add lemongrass, garlic, and ginger, and cook for 2-3 more minutes. 

4. Season with salt and pepper, then add toasted spice mix along with turmeric, cayenne, lime zest and juice, fish sauce, and coconut milk. Simmer for about 5 minutes. 

5. Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3-4 minutes.  

6. Return noodles to the pan and reheat regularly turning in the sauce. Serve in a bowl topped with scallions and fresh herbs.