A glance at current restaurant menus or stroll down the aisles of the supermarket will show anyone that global flavors are definitely trending right now. Ingredients and dishes from Southeast Asia, Latin America, and the Mediterranean, among others, can be found almost everywhere.
The tough part of bringing that flavor into your own kitchen can be sourcing all of the necessary ingredients. Without loads of dried chiles, tortillas, and spices, Mexican and Latin American foods just don’t have the same zing. A stellar Thai-style curry would be nothing without lemongrass, ginger, kefir lime leaf, and chile paste.
Tip: If you’re eager to try out some global flavors but aren’t quite ready to overhaul your pantry with the necessary ingredients, check out the stock aisle.
Several companies have started making flavored chicken and vegetable stocks that are easy to use and have all the rich and hearty flavors of a global kitchen. They’re a great way to experiment with some new flavors or add a boost to your favorite globally-inspired meals.
Spicy Shrimp Noodle Soup
Makes 4 servings
1 (3.75-ounce bag) bean thread cellophane noodles
1 tsp. vegetable or peanut oil
1 cup matchstick-cut carrots
4 cups Thai-Ginger flavored chicken broth
1 lb. frozen cleaned shrimp, defrosted
1 tbsp. soy sauce, as needed
2 green onions, chopped
1/4 cup cilantro leaves, torn
Sriracha, for serving
Lime wedges, for serving, optional
1. Bring a kettle of water to a boil.
2. Arrange the cellophane noodles in a deep mixing bowl and pour the water over them. Let the noodles sit until softened, about 15 minutes.
3. While the noodles are softening, place a medium pot over medium heat with the oil. Add the carrots to the pot and cook, stirring occasionally, until they just begin to soften, about 2 minutes. Add the broth to the pot and bring the liquid up to a bubble.
4. Simmer the soup until the carrots are tender, about 5 minutes. Add the shrimp to the pot and simmer until they’re cooked through, 3 to 4 minutes. Season the broth as needed with soy sauce.
5. To serve, drain the cellophane noodles and divide them between four serving bowls. Ladle the broth, carrots and shrimp over the noodles. Garnish each bowl with green onions and cilantro. Serve with sriracha and lime wedges (if desired).