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Asian shrimp broth

Course: Main course
Preparation: 10 minutes
Cooking: 15 minutes


  • 1.   Prepare the broth. Peel and squeeze the garlic. Peel and grate the fresh ginger. Place the garlic, ginger and spices with oil in a large saucepan. Heat 1 min over medium heat, stirring constantly. Add 1.2L of water, soy sauce, nuoc-mâm sauce and bring to a boil. Switch to medium heat and simmer 10 min.
  • 2.   Cut the beard and the damaged part of the new onion, remove its 1st skin and cut into thin rings. Remove the earthy part from the foot of the mushrooms, rinse them quickly, slice them.
  • 3.   Add the rice vermicelli and the peeled shrimp in the broth, continue cooking for 2 min. Then add the mushrooms and new onion, cook for another 1 min.
  • 4.   Serve hot with a lime wedge and possibly sprinkled with chopped cilantro.



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Ingredients for servings

  • 16 peeled shrimps
  • 10 mushrooms
  • 60 g of rice vermicelli
  • 1 garlic clove
  • 15 g of fresh ginger
  • 3 tablespoon of soya sauce
  • 3 tablespoon of nuoc-mâm sauce
  • ½ teaspoon of four spices
  • ½ teaspoon of ground cardamom
  • ½ teaspoon of ground coriander seeds
  • 1 spring onion
  • 1 tablespoon of oil
  • 1 lime (optional)