Shrimps thai soup recipe 4767 776f8b76-488c-44f7-8fb5-9663a4b4bd98 /media/sa4afmza/soupe-thaie-crevettes-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 10/18/2021 2:24:29 p.m. 0 0 25 6 Plats principaux Comfort food Soups and creams Leeks
Shrimps thai soup

Shrimps thai soup

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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.

Shrimps thai soup

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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