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Ingredients
Thai Shrimp Soup
- Ingredients
- 20 grams dried Wood Ear Mushrooms
- 5 Tomatoes
- 2 garlic cloves
- 2 ½ centimeters fresh ginger
- 150 grams fresh Spinach
- 200 grams Glass noodles
- salt
- 1 red chili pepper
- 1 sprig Lemongrass
- 2 Tbsps Corn oil
- 800 milliliters Chicken broth
- For Garnish
- 75 grams Pastry flour
- 75 grams cornstarch
- 1 tsp Baking powder
- 1 Tbsp liquid butter
- 1 pinch salt
- 12 cooked mussels
- 12 King prawn
- In Addition
- soy sauce
- Fish sauce
- freshly ground peppers
- Lime juice
Soak mushrooms in lukewarm water.
Rinse tomatoes, halve and core, cut into strips. Peel garlic and ginger, cut into thin slices.
Rinse and spin dry spinach.
Soak noodles soak in cold water for about 20 minutes. Cut into smaller pieces with scissors.
Rinse chile and lemongrass,cut into rings.
Heat oil in a saucepan, sauté ginger with garlic, chile and lemongrass. Add broth, mushrooms, spinach and tomatoes. Simmer for 5-8 minutes on medium heat.
Combine flour with starch, baking powder, butter, salt and cold water (about 125 ml) (approximately 0.5 cup). Mix until thick batter forms.
Heat oil in a deep pan.
Dip mussels into batter and fry until golden brown. Rinse shrimps, pat dry and add to soup. Season with soy sauce, fish sauce, pepper and lime juice.
Pour soup into bowls, place shrimp and mussels into accompanying dish. Serve.
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 30.36 g | (31 %) | ||
| Fat | 15.26 g | (13 %) | ||
| Carbohydrates | 92.44 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.95 g | (10 %) |