Hot and sour soup with noodles and shrimp

Votes: 1

How to Make - Hot and Sour Shrimp Noodle Soup

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 5 G., saturated fats 3 G., proteins 23 G., carbohydrates 85 G., fiber 2 G., cholesterol 137 mg, sodium 924 mg, sugar 5 G.

This thick, delicious, and healthy soup will delight all lovers of Asian cuisine, especially Thai cuisine. Rice noodles, juicy bok choy, cherry tomatoes, and firm shrimp are all served in a clear, tangy and sour broth with red curry paste and lime juice. The noodles are cooked separately from the soup and added to the bowl just before serving. This ensures they stay sturdy. Serve generously garnished with fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. unrefined coconut oil
3 tablespoons red curry paste
4 tsp fish sauce
2 tsp light brown sugar
3 cups lightly salted chicken broth
1 cup cherry tomatoes
2 bunches of small bok choy
1 cup fresh cilantro
340 g dry flat rice noodles
2 tablespoons freshly squeezed lime juice
350 g medium shrimp, peeled and deveined

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, shrimps, fish sauce, curry paste, coconut oil, bok choy cabbage, cherry tomatoes, lime juice, cilantro

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Add the curry paste, fish sauce, and brown sugar and cook, stirring, until the mixture darkens and begins to stick to the pan, about 1 minute. Add the chicken broth and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Meanwhile, halve the cherry tomatoes. Cut the bok choy into 2.5 cm pieces and chop half the cilantro. Add the rice noodles to a pot of boiling water and cook according to the package directions. Drain the noodles and divide them among bowls.

Add lime juice and salt to the broth mixture. Add the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy, and chopped cilantro. Cook until the shrimp turn pink, 1 1/2 to 2 minutes. Ladle the soup into noodle bowls and garnish with the remaining cilantro.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple shrimp recipes / Soups / Fish soups / Food Network - recipes / Asian cuisine / Thai cuisine

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