Portata:
Ingredienti:
Cotture:
Cucina:
Difficoltà:
Menu:
A complete dish or a first course with shrimp and turmeric. A tasty and easy-to-make soup.
Servings: 4 persone
Ingredients
- 340 g shrimp MSC certified
- 10 g garlic fresh chopped
- 10 g turmeric powdered
- 30 g shallot chopped
- 10 g ginger fresh grated
- 4 teaspoons coconut oil
- 900 ml broth vegetable
- 200 g bok choy leaves well washed
- 225 g noodles
- Salt and pepper
- 1 lime cut into quarters
- q.b. Cilantro fresh chopped
- q.b. Spicy oil to taste
Instructions
- Thaw the shrimp in the refrigerator for a few hours. Drain well, place in a paper-lined bowl, and refrigerate while preparing the soup base.
- In a blender or small food processor, combine garlic, turmeric, shallot, ginger, and coconut oil, blending until a paste forms.
- Preheat a medium-large pot over medium heat. Add the paste and cook, stirring often, for 2-3 minutes until shallots are translucent (but not browned). Pour in the broth and bring to a boil.
- Meanwhile, cook the noodles according to package instructions. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.
- Add bok choy leaves and shrimp to the boiling broth and cook until bok choy is tender and shrimp are hot (about 2-3 minutes). Taste and season with salt and pepper if needed.
- Pour the soup over the noodles in the bowls and garnish with a lime wedge, chopped cilantro, and chili oil if you like.
