Soup with shrimp, vegetables, and glass noodles

Name: Soup with shrimp, vegetables, and glass noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 50 g glass noodles; 350 g peeled shrimp; 420 ml chicken broth; 1 pcs chili pepper; 1 unit cilantro; 15 g fresh ginger; 0.5 pcs avocado; 2 pcs radish; 2 pcs green onion; 2 pcs button mushrooms; 15 ml lime juice; to taste salt; to taste black pepper

A chicken broth-based soup with ginger, shrimp, vegetables, and glass noodles.

Total: 35 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 389
Protein: 31 g
Fat: 12 g

Ingredients

for 2 servings

glass noodles50 g
peeled shrimp350 g
chicken broth420 ml
chili pepper1 pcs
cilantro1 unit
fresh ginger15 g
avocado0.5 pcs
radish2 pcs
green onion2 pcs
button mushrooms2 pcs
lime juice15 ml
saltto taste
black pepperto taste

Method

7 steps

Soak the glass noodles in warm water for 10 minutes, then boil in salted water for 3 minutes, drain in a colander, and rinse with cold water.
Peel the shrimp, making an incision along the back to remove the intestinal vein.
In a small pot, bring the broth to a boil with the chili pepper, cilantro stems, and ginger cut into strips. Cover and simmer over low heat for 5 minutes.
Prepare the vegetables: slice the avocado, and thinly slice the radish, mushrooms, and green onion.
Divide the glass noodles, vegetables, avocado, and cilantro leaves into two deep bowls.
Add the shrimp to the boiling broth, season with salt, and cook for 3 minutes until done. Remove the shrimp with a slotted spoon and place them in the bowls with the vegetables.
Add the lime juice to the broth, strain it through a sieve, and pour into the bowls.