Thai Shrimp Soup
A Thai shrimp soup recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g dried Mu-Err mushrooms
- 5 tomatoes
- 2 cloves garlic
- 2.5 cm fresh ginger
- 150 g fresh spinach leaves
- 200 g glass noodles
- Salt
- 1 red chili pepper
- 1 stalk lemongrass
- 2 tbsp cooking oil
- 800 ml chicken broth
- 75 g flour
- 75 g cornstarch
- 1 tsp Baking powder
- 1 tbsp liquid butter
- a pinch salt
- 12 cooked mussels (released)
- 12 large shrimp
- soy sauce
- fish sauce
- ground pepper
- lime juice
Instructions
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1.
Soak the mushrooms in lukewarm water.
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2.
Wash the tomatoes, remove stems and slice into thin strips. Peel and thinly slice the garlic and ginger.
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3.
Rinse the spinach, discard stems, pat dry.
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4.
Soak the noodles in cold water for about 20 minutes, then cut smaller with scissors.
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5.
Wash the chili and lemongrass and cut into rings.
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6.
Heat oil in a pot and sauté ginger, garlic, chili, and lemongrass. Add broth, drained mushrooms, spinach, and tomatoes; simmer over medium heat for 5-8 minutes.
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7.
Whisk flour, cornstarch, baking powder, butter, and salt together; stir in about 125 ml cold water until thick batter forms.
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8.
Heat oil until bubbles rise at the tip of a spoon.
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9.
Dip mussel meat into batter and fry in hot oil until golden yellow. Wash and pat dry shrimp, add to noodles in soup. Season with soy sauce, fish sauce, pepper, and lime juice.
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10.
Remove mussels from oil, drain, and serve with soup.
