Ingredients

serves 6

　　3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)

　　2 tablespoons Lemongrass Paste (recipe follows)

　　3 tablespoons chopped fresh cilantro

　　1 tablespoon coriander seed

　　1 teaspoon cumin seed

　　1 teaspoon coarse salt

　　1 lime

　　8 ounces dried rice noodles

　　4 teaspoons vegetable oil

　　1 red onion, cut into 1-inch pieces

　　1 red bell pepper, seeded, cut into 1-inch pieces

　　2 tablespoons cornstarch

　　2 3/4 cups cold water

　　1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces

　　1 3 1/2-ounce package enoki mushrooms

　　1/4 cup low-fat canned coconut milk

　　12 jumbo shrimp, peeled, tails intact, deveined

　　

Lemongrass Paste

2 teaspoons extra-virgin olive oil

　　6 shallots, finely chopped

　　1 tablespoon freshly grated ginger

　　3 garlic cloves, minced

　　1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)

　　1/4 cup water

　　(makes 1 cup)

　　

Step 1

Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.

　　

Step 2

Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.

　　

Lemongrass Paste

Step 3

Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 277

　　

Step 6

Fat: 6g

　　

Step 7

Cholesterol: 43mg

　　

Step 8

Carbohydrate: 50g

　　

Step 9

Sodium: 239mg

　　

Step 10

Protein: 7g

　　

Step 11

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.