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🍲 Singapore Noodle Soup with Shrimp

503 kcal · 30 min · 4 servings

Ingredients

• 250 g Chinese rice noodles
• 1 stalk lemongrass
• 2 shallots
• 2 garlic cloves
• 0.5 chili pepper
• 2 tsp turmeric
• 0.5 tsp ground coriander
• 1.5 tbsp crab butter
• 500 ml coconut milk
• 1 tbsp sesame oil (for frying)
• 300 ml fish stock
• 300 ml poultry broth
• salt
• 1 tsp honey
• 3 spring onions
• 500 g shrimp (kitchen-ready, peeled and deveined)
• 1 tbsp grated organic lime zest
• coriander leaves (for garnish)

Instructions

1. 1. Cook the rice noodles according to the package instructions.
2. 2. Drain the noodles and let them drip dry.
3. 3. Cut the drained noodles into shorter pieces using scissors or a knife.
4. 4. Remove the tough outer leaves from the lemongrass.
5. 5. Finely chop the soft inner part of the lemongrass.
6. 6. Peel the shallots and the garlic cloves.
7. 7. Dice the shallots and garlic finely.
8. 8. Remove the seeds from the chili pepper.
9. 9. Finely chop the chili pepper.
10. 10. Place the shallots, garlic, chili, turmeric, coriander, crab butter, and 100 milliliters of coconut milk into a pot.
11. 11. Blend these ingredients into a smooth paste using a hand blender.
12. 12. Heat some oil in a large pot.
13. 13. Add the prepared paste and the chopped lemongrass to the pot.
14. 14. Fry the mixture for about 1 minute while stirring constantly.
15. 15. Deglaze the pot with fish stock, chicken broth, and the remaining coconut milk.
16. 16. Bring the soup to a boil.
17. 17. Season the soup with salt and honey.
18. 18. Simmer the soup over low heat for about 15 minutes.
19. 19. Wash the spring onions thoroughly.
20. 20. Remove the dry ends of the spring onions.
21. 21. Slice the spring onions into thin rings.
22. 22. Add the shrimp to the simmering soup.
23. 23. Cook the shrimp until they are done.
24. 24. Add the prepared noodles to the soup.
25. 25. Warm the noodles in the soup briefly.
26. 26. Taste the soup one last time and adjust the seasoning if needed.
27. 27. Divide the soup with noodles and shrimp among small bowls.
28. 28. Grate lime zest over the finished soup.
29. 29. Sprinkle chopped coriander leaves over it.
30. 30. Top the soup with the sliced spring onion rings.
31. 31. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 503
• Protein: 36 g · Fett/Fat: 12 g · Carbs: 61 g