Shrimp and Bok Choy Tonkinese Soup Recipe

Name: Shrimp and Bok Choy Tonkinese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 bag (340 g) frozen peeled shrimps; 4 mini bok choys, halved lengthwise; 45 mL (3 tablespoons) lime juice; 10 mL (2 teaspoons) hot pepper sauce; 45 mL (3 tablespoons) fish sauce; 30 mL (2 tablespoons) red curry paste; 500 mL (2 cups) water; 1 L (4 cups) sodium-reduced chicken broth; 1 bag (250 g) thin rice noodles (vermicelli); To taste, fresh basil leaves

Ingredients

1 bag (340 g) frozen peeled shrimps
4 mini bok choys, halved lengthwise
45 mL (3 tablespoons) lime juice
10 mL (2 teaspoons) hot pepper sauce
45 mL (3 tablespoons) fish sauce
30 mL (2 tablespoons) red curry paste
500 mL (2 cups) water
1 L (4 cups) sodium-reduced chicken broth
1 bag (250 g) thin rice noodles (vermicelli)
To taste, fresh basil leaves

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 portions

Instructions

In a saucepan, cook rice noodles according to package instructions.
Drain and reserve.
In the same saucepan, blend chicken bouillon, curry paste, fish sauce, hot pepper sauce and lime juice.
Bring to a boil over high heat.
Reduce heat to medium-high.
Add bok choy and shrimp.
Allow soup to simmer for 3 minutes, or until shrimp are pink and cooked.
Divide rice noodles among four large soup bowls.
Ladle soup broth over top, distributing shrimp and bok choy equally among bowls.
Garnish with basil leaves at serving time.