asiatique··facile

Asian Rice Noodle and Shrimp Soup (Tom Yum-inspired)

Name: Asian Rice Noodle and Shrimp Soup (Tom Yum-inspired)
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: asiatique
Ingredients: 300 g raw peeled shrimp; 200 g thin rice noodles; 400 ml coconut milk; 500 ml vegetable broth; 2 stalks fresh lemongrass; 3 slices fresh galangal; 150 g button mushrooms; 1 red bell pepper; 2 tbsp red curry paste; 3 tbsp lime juice; 2 tbsp soy sauce; a few sprigs fresh cilantro

This Asian rice noodle and shrimp soup is a sensory journey to the heart of Southeast Asia. Imagine dipping into a steaming bowl where creamy coconut milk meets the tangy freshness of lime and the enchanting fragrance of lemongrass. The tender shrimp and mushrooms blend with silky rice noodles for an irresistible texture. It's a comforting dish that evokes Thai floating markets, perfect for a winter evening or a dinner with friends. You'll love this explosion of balanced flavors between sweetness and spice!

min(prep + cook 30)

4 servings

kcal

Ingredients

raw peeled shrimp300 g
thin rice noodles200 g
coconut milk400 ml
vegetable broth500 ml
fresh lemongrass2 stalks
fresh galangal3 slices
button mushrooms150 g
red bell pepper1
red curry paste2 tbsp
lime juice3 tbsp
soy sauce2 tbsp
fresh cilantroa few sprigs

Instructions

1
Heat the vegetable broth in a large pot. Add crushed lemongrass and galangal. Let steep for 5 minutes over medium heat.
2
Add red curry paste and mix well. Stir in coconut milk, then bring to a gentle boil.
3
Add sliced mushrooms and bell pepper strips. Cook for 5 minutes.
4
Submerge shrimp and rice noodles in the broth. Cook 3-4 minutes until shrimp are pink and noodles tender.
5
Remove lemongrass and galangal. Add soy sauce and lime juice. Adjust seasoning.
6
Ladle into bowls, garnish with cilantro, and serve hot.

#potage #asiatique #crevettes #nouilles de riz #tom yum #lait de coco

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