Oriental Shrimp and Rice Noodle Soup (Wersja do druku)
A savory shrimp broth built from the shells, finished with soft rice noodles, fresh herbs, and a squeeze of lime. Ready in about 35 minutes.
# Składniki:
For the broth
01 -
6 cups (1.4 L) chicken or vegetable broth
02 -
Shells from 1 lb (450 g) shrimp
03 -
1 tablespoon neutral oil
04 -
4 cloves garlic, smashed
05 -
1-inch (2.5 cm) piece fresh ginger, sliced
06 -
2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
07 -
2 tablespoons fish sauce
08 -
1 tablespoon soy sauce
09 -
1 teaspoon sugar
For the soup
10 -
1 lb (450 g) large shrimp, peeled and deveined, shells reserved
11 -
6 oz (170 g) rice vermicelli noodles
12 -
1 cup (100 g) bean sprouts
13 -
2 green onions, thinly sliced
14 -
1/4 cup fresh cilantro leaves
15 -
1/4 cup fresh Thai basil leaves
16 -
1 red chili, thinly sliced (optional)
17 -
1 lime, cut into wedges
# Przygotowanie:
01 -
Cover the rice vermicelli in warm water for 15 to 20 minutes until pliable but not fully soft, then drain well. They finish cooking once the hot broth hits them.
02 -
Heat the oil in a large pot over medium heat, then add the garlic, ginger, and lemongrass. Cook for about a minute until fragrant but not browned.
03 -
Pour in the broth, shrimp shells, fish sauce, soy sauce, and sugar. Bring to a gentle boil, then lower the heat and simmer for 15 minutes. Strain out the solids for a clear broth.
04 -
Add the peeled shrimp to the simmering broth and cook for 2 to 3 minutes, just until pink and opaque. Remove from heat right away.
05 -
Divide the soaked noodles among bowls, ladle the hot broth and shrimp on top, then finish with bean sprouts, herbs, sliced chili, and a lime wedge.
# Uwagi:
01 -
Best eaten fresh, since the noodles keep softening if left standing in the broth.