RCI-ND.004.0017.001
Indonesian Shrimp Soup
What a taste treat — great with a sandwich for lunch if you're not in the mood to go whole hog into an Indonesian feast. And it's just as good, if not better with chicken and chicken stock. Serve hot to 4 people.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- rice sticks¼ cupbroken up
- 2 tablespoons
- shallots (or an onion) thinly sliced6 unit
- garlic3 clovescrushed
- -inch piece of fresh ginger2 unitgrated
- 1 teaspoon
- 1 teaspoon
- 2 cups
- 1 cup
- shrimp1 cupcleaned, peeled, and split
- ½ cup
- 1 unit
Method
1
Heat peanut oil in a large pot over medium heat, then add thinly sliced shallots and cook until softened and beginning to brown, about 5 minutes.
2
Stir in crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.
2 minutes
3
Add ground coriander and turmeric, stirring constantly for about 30 seconds to toast the spices and release their oils.
4
Pour in fish stock, bringing to a gentle boil, then reduce heat to a simmer.
2 minutes
5
Add broken rice sticks and coconut milk, stirring to combine, then simmer for 5 minutes to soften the rice sticks slightly.
5 minutes
6
Add cleaned, peeled, and split shrimp to the pot, stirring gently to distribute evenly.
3 minutes
7
Simmer until the shrimp turn opaque and cook through, about 3-4 minutes.
4 minutes
8
Stir in bean sprouts and season with salt and pepper to taste, adjusting seasoning as needed.
1 minutes
9
Ladle soup into bowls and serve hot, ensuring each bowl contains shrimp, rice sticks, and vegetables.