Broth (5 qt. yield):
DirectionsSalad: Combine all ingredients and mix thoroughly. Cool in refrigerator until ready to use.
Broth: Heat the oil and sauté the first 5 ingredients over medium-high heat for 8-10 minutes until the onions get caramelized. Deglaze the pan with sake then add lime juice, chicken stock and honey. Add the fresh cilantro on top of your mixture to allow the cilantro to steep while you simmer the broth for 30-35 minutes. Add the coconut milk and bring back to a simmer for 5-10 minutes. Season with the salt and add the slurre to thicken slightly and simmer for 1 minute. Strain the mixture, leaving only the broth.
Plating: Saute the shrimp for 2-3 minutes, then add the vegetables and sauté for 1-2 more minutes. Add 2-8 ounce ladles of broth and simmer for 2-3 minutes then in a bowl add the salad in the center and pour the shrimp and vegetable broth over your noodles. Garnish with cilantro.