Shrimps thai soup

Name: Shrimps thai soup
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Main meals
Ingredients: 150 g of rice vermicelli; 7; 5 ml (1/2 tablespoon) of canola oil; 1 leek white; 1 chopped garlic clove; 15 ml (1 tablespoon) of grated fresh ginger; 1.5 liter (6 cups) of chicken broth without additional salt; 30 ml (2 tablespoons) of lime juice; 225 g of medium size shrimps (31-40 caliber); cooked and peeled; 225 g (1/2 pound) of enoki mushrooms; 45 ml (3 tablespoons) of low salt soy sauce; 30 ml (3 tablespoons) of fish sauce; 15 ml (1 tablespoon) of brown sugar; 2 chopped green onions; Few coriander leaves

Author: 5/15

Preparation	20
Baking	5
Portions	6
Freezing	No

Calories136

Sodium833 mg

Protein7 g

Fiber1 g

Fat3 g

Carbohydrate19 g

Iron1 mg

Calcium30 mg

Ingredients

Preparation

Ingredients

150 g of rice vermicelli
7,5 ml (1/2 tablespoon) of canola oil
1 leek white
1 chopped garlic clove
15 ml (1 tablespoon) of grated fresh ginger
1.5 liter (6 cups) of chicken broth without additional salt
30 ml (2 tablespoons) of lime juice
225 g of medium size shrimps (31-40 caliber), cooked and peeled
225 g (1/2 pound) of enoki mushrooms
45 ml (3 tablespoons) of low salt soy sauce
30 ml (3 tablespoons) of fish sauce
15 ml (1 tablespoon) of brown sugar
2 chopped green onions
Few coriander leaves

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Preparation

Bring to a boil a large casserole filled with water. Remove from heat and boil vermicellis with packaging instructions. Drain and divide into four soup bowls.
In a casserole, heat oil at medium heat. Cook leeks, garlic and ginger 1 minute, until leek tenders.
Pour broth and lime, then bring to a boil.
Add remaining ingredients, then stop heating.
With a ladle, divide soup over noodles. Garnish with coriander.

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Shrimps thai soup

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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