Macau Shrimp And Rice Noodle Soup

Macau Shrimp And Rice Noodle Soup
Macau Shrimp And Rice Noodle Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup Chinese rice wine (or dry sherry)

  • 1

    tablespoon lime juice

  • 2

    teaspoons chili garlic sauce

  • 2

    teaspoons fish sauce

  • 1

    teaspoon shrimp paste

  • 2

    bay leaves

  • FOR THE SOUP:

  • 2

    ounces dried rice vermicelli noodles - (1/2 pkg)

  • 2

    teaspoons vegetable oil

  • 10

    ounces uncooked medium shrimp shelled, deveined, and tails left intact

  • 1/2

    onion sliced thinly

  • 3

    cups chicken stock (or canned chicken broth)

  • 2

    green onions trimmed, and cut into 1" lengths

  • 4

    lime wedges

Directions

Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl. For the Soup: Pour enough warm water over the rice noodles to cover completely. Soak until softened, about 15 minutes. Drain completely. Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the shrimp and onion and stir-fry until the shrimp turn pink, about 2 minutes. Add the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook until heated through, about 1 minute. Discard the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges. This recipe yields 4 servings.

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