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Asian style shrimps soup, lemongrass, seaweed, crunchy vegetables and thai basil

Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish

A very soft yet amazingly flavorful Thai broth that can be the very basis of any general Asian soup.

Note

The single most important part of this recipe has to be the broth. Cook it the longest you can at very low heat, right after bringing it to a boil and if possible, start a new one not with water but... with an old broth!

Ingredients

Recipe for 4

Broth

1 Liter(s)

Vegetable stock

1 Stick(s)

Lemongrass

50 Ml

Soy sauce

15 Ml

Roasted sesame oil

1 Piece(s)

Fresh ginger

2 Leaf(ves)

Nori seaweed

Garnishes

1 Unit(s)

Carrot

20 Unit(s)

Peeled medium shrimps

2 Unit(s)

Bok choy

1 Unit(s)

Red pepper

20 Unit(s)

Snow peas

2 Unit(s)

Green onion

10 Sprig(s)

Coriander

4 Sprig(s)

Thai basil

240 Gr

Rice vermicelli

Preparation time: 30 min

Mise-en-place

Bring all the ingredients together in a stewpot, heat everything up to a boil then lower down the temperature to medium-low and let all the flavors come together for 15mins. Cut the onions, the basil and the cilantro. Every other vegetable in juliennes but the bok choy that we will be needed in quarters.
Broth

Cook all your vegetables, but the onions cilantro and basil, in the broth after passing it through a fine sieve. Throw the shrimps in and let them in for 3mins until lightly pink.
Dressing

Big, big bowl as if you would be eating a pho, put the broth in then the garnishes and the herbs all around.