Asian lunch soup, thick, full of ingredients including shrimp and shitake mushrooms. There are more variations of this recipe!
Ingredients:
8 pcs
of chilled pre-cooked shrimp
1 l
fish or vegetable stock
1/2 cup
bamboo shoots
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1 bunch
of fresh cilantro
400 ml
coconut milk
100 ml
water
50 ml
soy sauce
200 g
rice noodles
50 g
shitake mushrooms
4-6 pieces
cherry tomatoes
4 pcs
chillies
4 pcs
ginger root pucks
2-4 pcs
garlic cloves
1 pk
onions
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1 pk
lemets
chilli sauce for seasoning
pepper
oil
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salt
Procedure:
A few hours before making the soup, marinate the dried shitake mushroom heads in soy sauce that has been slightly diluted with water
.In a saucepan in well heated oil, fry the onion cut into strips and sliced garlic, once the pieces turn golden, pour the broth over everything and let it come to a boil
To the bubbling soup add the chillies, ginger, sliced tomatoes, bamboo shoots and shitake mushrooms, then the juice of 1/2 lime, chilli sauce, pour in the milk, let it simmer for a few minutes, stirring occasionally
.li>Finally add the prawns to the soup, season the soup with chopped fresh coriander, pepper and salt
Serve the soup with rice noodles cooked according to the instructions on the packet, garnish with lime wedges or marigolds.