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Ingredientes
- 1/4 c. Chinese rice wine (or possibly dry sherry)
- 1 Tbsp. lime juice
- 2 tsp chili garlic sauce
- 2 tsp fish sauce
- 1 tsp shrimp paste
- 2 x bay leaves
- 2 ounce dry rice vermicelli noodles - (1/2 pkg)
- 2 tsp vegetable oil
- 10 ounce uncooked medium shrimp shelled, deveined, and tails left intact
- 1/2 x onion sliced thinly
- 3 c. chicken stock (or possibly canned chicken broth)
- 2 x green onions trimmed, and cut into 1" lengths
- 4 x lime wedges
Direcciones
- 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 sufficient hot water over the rice noodles to cover completely. Soak till softened, about 15 min. Drain completely.
- Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the shrimp and onion and stir-fry till the shrimp turn pink, about 2 min. Add in the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add in the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook till heated through, about 1 minute. Throw away 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 34 | 22% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 108mg | 36% |
| Sodium 683mg | 28% |
| Potassium 389mg | 11% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.85g | 1% |
| Protein 17.08g | 27% |
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