Recipe courtesy of Brad Wammes, Kitchen Door Catering

Ingredients:

• 2 tsp (10 ml) canola oil
• 1 cup (250 ml) onion, finely diced
• 10 cloves garlic, finely minced
• 1 Tbsp (15 ml) fresh ginger, minced
• 2 tsp (10 ml) green curry paste
• 2 star anise
• 1 16-oz (448-ml) can coconut milk
• 8 cups (2 L) fish stock
• 10 dashes fish sauce
• 4 limes, juiced and zested
• 1 bunch cilantro
• salt and pepper to taste
• 1 lb (450 g) white shrimp, peeled and de-veined (tail left on, if desired)

• 3/4 cup (100 g) rice noodles cooked to package directions and cooled
• 1 large carrot, finely julienned
• 1 red pepper, finely julienned
• 1 bok choy, finely julienned
• 1 daikon, finely julienned
• 1/4 head nappa cabbage, finely julienned
• salt and pepper to taste

Directions:

1. In a large pot, heat canola oil and sweat onion, garlic, ginger and curry paste over medium high heat.
2. Add star anise, coconut milk, fish stock, fish sauce, lime juice and zest, and bring to a boil.
3. Meanwhile chop cilantro leaves, reserve the stalks and tie with string.
4. Reduce broth to a simmer and add cilantro stalks. Season with salt and pepper.
5. Poach shrimp in broth until cooked through (3 to 5 minutes)
6. Remove shrimp and cilantro stalks, discard stalks.
7. If spicier broth is desired, add additional curry paste to taste.
8. To serve, place rice noodles on the bottom of each serving bowl, top with julienned vegetables and poached shrimp. Pour hot broth over vegetables, noodles and shrimp.
9. Garnish with cilantro leaves.