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Shrimps thai soup

Author: 5/15
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Soupe thaï aux crevettes
Preparation 20
Baking 5
Portions 6
Freezing No
Calories136
Sodium833 mg
Protein7 gr.
Fiber1 gr.
Fat3 gr.
Carbohydrate19 gr.
Iron1 mg
Calcium30 mg
Ingredients
Preparation

Ingredients

  • 150 gr 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 gr of medium size shrimps (31-40 caliber), cooked and peeled
  • 225 gr (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.

Chef's notes