Rice Noodles with Tofu, Shrimp, Chicken and Coconut Sauce
Rice noodles with tofu, shrimp, chicken and coconut sauce is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rice vermicelli
- 150 g tofu
- 150 g shrimp (pre‑shucked and cleaned)
- 200 g soybean sprouts
- 200 ml coconut milk
- 200 ml chicken broth
- 0.5 stalk lemongrass
- 0.5 bunch scallion garlic
- 1 onion
- 2 tbsp oil
- 1 tbsp shrimp paste
- oyster sauce
- soy sauce
- pepper (ground)
Instructions
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1.
Cook rice vermicelli according to package instructions. Rinse with cold water and drain.
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2.
Cube the tofu.
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3.
Wash scallion garlic and chop, leaving a few stalks for garnish.
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4.
Wipe shrimp dry with paper towel.
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5.
Wash chicken breasts and cut into strips.
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6.
Rinse soybean sprouts and drain.
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7.
Peel onion and finely dice. Sauté in hot oil, add pressed lemongrass and shrimp paste, then deglaze with broth and coconut milk. Let simmer briefly, then add tofu, chicken and shrimp. Stir occasionally for about 3–4 minutes until cooked through. Remove lemongrass. Add sprouts, scallion garlic and noodles, season with soy sauce, oyster sauce and pepper. Serve garnished with scallion garlic.
