Asian-Style Noodle Soup with Shrimp and Lychees

Ingredients

• 200 g rice noodles
• 1 clove garlic
• 1 Carrot
• 1 tbsp soy oil
• 1 l fish stock
• 4 lime leaves
• 1 stalk lemongrass
• 1 bunch parsley
• 2 red chili peppers
• 75 g lychees (canned)
• 600 g shrimp (prepped, peeled and deveined)
• 2 tbsp oyster sauce

Instructions

1. 1.

   Soak the rice noodles in plenty of cold water. Peel the garlic cloves and slice them thinly. Peel the carrot, slice it, and cut out the florets. Sauté the garlic in oil, deglaze with stock, and bring to a boil. Add lime leaves and lemongrass, simmer for 5-10 minutes. Wash parsley, shake dry, and roughly chop. Rinse chilies, slice into rings, and optionally deseed (with seeds it’s spicier!).

2. 2.

   Drain the lychees and cut them into strips. Add the chilies and lychees to the soup, stir in shrimp and carrots, and let cook for another 5-10 minutes. Drain noodles, cut them into shorter pieces with scissors a few times, and add to the soup. Bring the soup to a boil again, season with oyster sauce, stir in parsley, and serve hot in bowls.