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Coldwater Shrimp and Turmeric Soup with Vermicelli

A recipe from...
Prep time
15 mins
Cooking Time
20 mins
Serves
4

Ingredients

  • 340g frozen MSC certified wild Atlantic cold water shrimp


You’ll  also need…
  • 2tsp fresh garlic, minced
  • 1tbsp ground turmeric
  • 2tbsp shallots, minced
  • 2tsp fresh ginger, grated
  • 4tsp coconut oil
  • 4 cups ramen broth
  • 7oz bok choy, washed, leaves separated
  • 8oz vermicelli noodles
  • Salt and pepper to taste
  • 1 lime, cut into quarters
  • Fresh coriander/cilantro, chopped to garnish
  • Chilli oil (optional, to taste) to garnish

Method

  1. Thaw the shrimp in the fridge overnight. Drain well, place in a bowl lined with paper towel and keep refrigerated while preparing soup base.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 1
  2. In a blender or small food processor, add the garlic, turmeric, shallots, ginger and coconut oil and blitz until it has the consistency of a paste.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 2
  3. Preheat a medium to large pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and translucent but not browned, 2 to 3 minutes. Pour in the broth and bring to a simmer.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 3
  4. Meanwhile, cook the vermicelli noodles following the instructions on the package. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 4
  5. To the simmering broth, add the bok choy leaves and shrimp and cook until bok choy is tender and the shrimp are warmed through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 5
  6. Ladle soup into bowls over the vermicelli noodles and garnish with a lime wedge, chopped coriander (cilantro) and chilli oil, if using.
    Coldwater Shrimp and Turmeric Soup with Vermicelli - Step 6

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