Soupe thaïe aux crevettes et citronnelle

Soupe thaïe aux crevettes et citronnelle

  • Préparation

    Préparation : 25 minutes

  • Cuisson

    Cuisson : 29 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • Cook the rice vermicelli according to package directions. Drain. 

  • In a pot, heat the sesame oil on medium heat. Cook the shallots, garlic and ginger for 1 minute. 

  • Add the curry paste and turmeric. Cook 30 seconds, just to release the flavour. 

  • Add the chicken broth, coconut milk, the Haiku lemon grass and Thai pepper. Bring to a boil and let simmer for 20 minutes on low heat. 

  • Add the carrots into the pot. Cook for 5 minutes. 

  • Add the shrimp. Bring to a boil and cook for 2 minutes.

  • Add the rice vermicelli and stir. 

  • Serve the soup in 4 bowls. Garnish each portion with coriander leaves and green onion.

Recette développée par Pratico-Pratiques


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