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.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
See the product
