Glass noodle soup with prawns

Name: Glass noodle soup with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6-8 raw frozen shrimps (approx. 200 g; without shell); 2 Spring onions; some stem(s) Coriander or parsley; 1 Garlic clove; 2 TABLESPOONS Oil (e.g. soybean oil); 7-10 Tbsp salt, some Sambal Oelek; 7-10 Tbsp a few squirts of lemon juice; 800 ml (à 400 ml) vegetable stock or 2 glasses of Asia stock; 75 g Glass noodles

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6-8 raw frozen shrimps (approx. 200 g; without shell)
2 Spring onions
some stem(s) Coriander or parsley
1 Garlic clove
2 TABLESPOONS Oil (e.g. soybean oil)
7-10 Tbsp salt, some Sambal Oelek
7-10 Tbsp a few squirts of lemon juice
800 ml (à 400 ml) vegetable stock or 2 glasses of Asia stock
75 g Glass noodles

Directions

1
Defrost the prawns. Clean and wash the onions and cut them into rings. Wash herbs, peel garlic and ginger, chop everything
2
Wash the prawns, dab dry. Fry garlic, ginger and prawns in hot oil for about 3 minutes. Season with salt, sambal and lemon. Remove the prawns
3
Sauté the spring onions and coriander in the frying fat. Deglaze with stock. Bring to the boil, cook everything for 4-5 minutes. Leave glass noodles in boiling water for 3-4 minutes. Cut up if necessary. Add to the bouillon with the prawns. Season to taste