Noodle Soup With Shrimp

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Delicious coconut noodle soup with shrimp, bean sprouts and rice noodles. Gluten free and ready in just 20 minutes.



If necessary, remove the seeds from the fresh red pepper and finely chop. Roughly chop the coriander and grate or finely chop the fresh ginger after peeling it.
Place the stock cube, half of the pepper, fresh ginger and 1 handful of coriander in a pan. Add 500 ml boiling water and 200 ml coconut milk. Let it simmer on low heat for a while.
Cut the bell pepper into pieces and add it and let it cook on low heat for about 5 minutes.
Meanwhile, boil water for the noodles. Then pour this over the noodles and let it soak for 3 minutes.
Then add the sugar snap peas together with the shrimps to the stock and let it swell for another 4 minutes.
Drain the noodles and add a dash of sesame oil. Divide between 2 bowls.
Divide the coconut soup with king prawns over it.
Divide the bean sprouts, some fresh coriander and finely chopped red chili pepper over the soup.
Gluten-free coconut noodle soup with shrimp

Source: Leukerecepten by leukerecepten-nl.
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