Entree: Palau – Udon with Coconut Milk

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 14 oz (400 g) fresh or frozen udon noodles (or 12 oz/340 g dried udon, cooked according to package)
- 1 lb (454 g) medium shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 garlic cloves, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 cups (480 ml) seafood stock or water
- 2 cups (480 ml) full-fat coconut milk
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice, plus wedges to serve
- 1 tsp (4 g) sugar
- 1 small red chili, sliced thinly (optional)
- 3 green onions, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (10 g) shredded toasted coconut or toasted desiccated coconut for garnish (optional)
- Salt and black pepper to taste

Instructions

1. If using dried udon, cook according to package, drain, and set aside. If using fresh/frozen udon, briefly loosen in hot water and drain.
2. Heat the oil in a wide pot or deep skillet over medium heat. Add the sliced onion and cook until softened and beginning to color, about 5–7 minutes.
3. Add the garlic and ginger and cook 1 minute more until fragrant. Stir in the fish sauce, soy sauce, and sugar.
4. Pour in the seafood stock (or water) and bring to a gentle simmer. Add the coconut milk and sliced chili (if using), and simmer 3–4 minutes to meld flavors; do not let the coconut milk boil hard.
5. Add the shrimp to the simmering broth and cook until just opaque, about 2–3 minutes.
6. Add the udon noodles to the pot and gently toss to warm through and coat with the coconut broth, about 1–2 minutes more. Taste and adjust seasoning with salt, pepper, or extra fish sauce/lime juice as needed.
7. Remove from heat and stir in 1 tbsp (15 ml) lime juice. Ladle into bowls and garnish with sliced green onions, chopped cilantro, toasted coconut, and lime wedges. Serve immediately.