Asian Rice Noodle and Shrimp Soup
Let yourself be transported by the delicate aromas of Asia with this comforting rice noodle and shrimp soup. Each spoonful is a caress: ginger and garlic awaken the senses, while coconut milk envelops everything in sweetness. This dish evokes the street markets of Bangkok or Hanoi, where the scents of lemongrass and cilantro dance in the air. Perfect for a light dinner or a winter evening, this soup comes together in no time and offers you a flavor journey with every bite. So go ahead and treat yourself to a bowl of Asian happiness!
Ingredients
- raw peeled shrimp200 g
- rice vermicelli150 g
- vegetable broth1 liter
- coconut milk200 ml
- fresh ginger grated1 teaspoon
- minced garlic2 cloves
- soy sauce2 tablespoons
- fresh cilantro chopped3 tablespoons
- lime1
- sesame oil1 tablespoon
- sliced fresh chili (optional)1
Instructions
- 1
Soak the rice vermicelli in hot water for 10 minutes, then drain.
- 2
In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and chili, sauté for 1 minute.
- 3
Pour in vegetable broth and coconut milk, bring to a boil. Add soy sauce and stir.
- 4
Submerge the shrimp in the broth and cook for 3-4 minutes until pink.
- 5
Add the drained rice vermicelli, gently stir, and turn off the heat.
- 6
Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime juice.
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