Shrimps and pork asian soup

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • Water from the unfrozen shrimps
  • 8 cups chicken broth
  • 5 cups water
  • 1/4 cup soya sauce + 3 tablespoons for the pork
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons nuoc mam ( fish sauce ) + 1 tablespoon for the pork
  • 1 big tablespoon fresh ginger, grated
  • 1 teaspoon Sriracha
  • 2 lobster claws
  • 2 cups fresh coriander, coarsely chopped
  • 2 lemongrass sticks about 20cm long, hammered
  • 30 medium raw frozen shrimps, shelled and without tails
  • 1 pork loin about 450g, finely sliced
  • 200g snow peas, prepared
  • 800g rice noodles or udon
  • 200g bean sprouts, rinced and drained

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Preparation

  • Put the frozen shrimps in a big bowl and cover with warm water. When unfrozen, pour the water in a bigsauce pan then remove shells and tails. Reserve shrimps in fridge.
  • In the same big pan, add the water and broth then bring to a boil. Lower heat to medium-low.
  • Add the ginger, lobster claws, sesame oil, fish sauce, 1/4 cup soya sauce, Sriracha and 1 cup of coriander then stir well.
  • To hammer your lemongrass, hit it hard with the back of your chef’s knife or use a rolling pin. The goal here is to slightly open it to release flavors and not to make it explode in pieces! Add it to the broth.
  • Gently simmer at low temperature, half-covered, for about 25 minutes while stirring from times to times. Very important to simmer gently otherwise the broth will reduce too much!
  • Place the pork slices in a bowl and pour the soya sauce and fish sauce on top. Season with pepper, stir well then set aside on counter.
  • Meanwhile, in a medium sauce pan filled with boilling water, cook the noodles as per instructions on the box. Rince well, drain and set aside. ( If using hudon noodles, most of them are already cooked. Simply add them to the soup at the same time of the pork. )
  • Remove the lobster claws and the lemongrass from the soup. ( Eat the claws if you want! ) Add the shrimps, pork, snow peas and 3/4 of the coriander left then stir well. Cook for about 2-3 minutes or until pork is cooked and shrimps are nice and pink!
  • It is now time to serve. In a big bowl, put some cooked noodles in the bottom then pour some broth over them ( with lots of shrimps and pork and everything of course! ) Garnish with some bean sprouts and fresh coriander then eat immediately!