Thai Shrimp Soup

By • December 28, 2013 • 0 Comments



Author Notes: Quick and flavorful. laurenlocally

Serves 3

  • 12 Cleaned, deveined shrimp chopped into thirds
  • 2.5 cups Napa Cabbage, chopped into thin strips
  • 1/2 Red bell pepper cut into thin slivers
  • 1/2 Large carrot, sliced into half moons
  • 1 Shallot, diced
  • 4 tablespoons Cilantro, chiffonade
  • 8 ounces Thick rice noodles
  • 1 Lime, juiced
  • 1 quart Homemade Chicken or seafood stock
  • 1 tablespoon Fish sauce
  • 1 tablespoon Sriracha, or more or less to taste
  1. Warm the stock and diced shallot in a pot on the stove and just as it begins to boil drop in the rice noodles stiring to separate. Drop in the shrimp and carrots and cook for two minutes.
  2. Pour in the line juice, stir, then add in all the remaining ingredients except the cilantro.
  3. Stir to combine and break down the cabbage for 2 minutes or until the shrimp is no longer opaque and cooked through. Taste, adding salt to season. Divide into three bowls and top with the cilantro to serve.
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