Shrimp Thai soup
20
5
6
No
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
Preparation
Side-by-side mode
- 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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