Dinner · Southeast asian
Tom yum shrimp with rice noodles
Hot and sour shrimp soup with lemongrass over rice noodles.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g shrimp, peeled and deveined
- 150 g rice noodles, thin, dried
- 700 ml vegetable broth
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves
- 150 g mushrooms, sliced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1/2 tsp red pepper flakes
Method
Soak the rice noodles in warm water according to package directions, then drain.
Bring the broth to a simmer with the lemongrass and lime leaves for 5 minutes.
Add the mushrooms and simmer for 3 minutes.
Add the shrimp and cook for 3 minutes, until pink.
Stir in lime juice, fish sauce and red pepper flakes.
Divide the noodles between bowls and ladle the soup over them.