Singapore-Style Soup with Shrimp and Noodles
Healthy, because
Even smarter
Spring onions and garlic provide sulphides (secondary plant substances), which not only provide the smell and flavor, but also effectively combat pathogens. The spices also contain sulphides: turmeric has an anti-inflammatory effect due to curcumin, and the chilli pepper adds a kick with its pungency.
To turn the soup into a low-carb dish, you can replace the rice noodles with konjac noodles.
Ingredients
- Ingredients
- 8 ozs Rice noodles
- 2 shallots
- 2 garlic cloves
- ½ chili pepper
- 2 tsps Turmeric
- ½ tsp ground cilantro
- 1 ½ Tbsps butter
- 16 ozs Coconut milk
- 1 sprig Lemongrass
- 1 Tbsp sesame oil (for cooking)
- 10 ozs fish stock
- 10 ozs Chicken broth
- 3 scallions
- 18 ozs shrimp (peeled and deveined)
- 1 Lime (zested)
- cilantro (for garnish)
Preparation steps
Cook the noodles according to package directions and drain, then cut the noodles into shorter lengths.
Brush the lemongrass, trim ends, remove the outer layers and finely chop the tender inner leaves.
Peel the shallots and garlic cloves and finely chop. Core the chile pepper and chop finely. Place in a bowl and mix in turmeric, coriander, butter and 1/4 cup plus 2 tablespoons coconut milk. Puree with a hand blender until smooth.
Heat some oil in a large saucepan and cook the coconut milk mixture with the lemongrass while stirring for about 1 minute. Pour in the fish stock, chicken broth and remaining coconut milk, bring to a boil, season with salt and sugar and simmer over low heat for about 15 minutes.
Rinse scallions, trim and cut into thin rings.
Add the shrimp to the soup, cook until done, add the noodles, heat through and adjust seasonings. Serve in bowls sprinkled with scallions, lime zest and cilantro leaves.
