Shrimp & Lemongrass Soup with Vermicelli Noodles
This is a 20 min soup, lots of flavour and spice! Perfect for a weeknight or a lazy night. You can save this for lunch the next day too!What You’ll Need:
- 4 spring onions
- 1 stick of lemongrass
- 2 cloves of garlic
- 2 fresh red thai chili peppers
- a few sprigs of fresh coriander (cilantro)
- 1 litre of chicken stock
- 1 bok choy
- A bag of frozen shrimp, thawed (no shells) and from a sustainable source
- 1/4 of a bag of vermicelli noodles
- Soy Sauce
- 1/2 lime
Method:
Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
Bring the stock to boil in a large saucepan then reduce to a simmer.
Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
Divide the vermicelli between 4 bowls and ladle over the soup.
Scatter the chilli and coriander on top and season with soy and lime juice.
Read more at http://www.jamieoliver.com/recipes/seafood-recipes/simple-noodle-soup/#LVOFMosQCRq9bPO5.99
