Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
15 mins
Cooking Time
20 mins
Serves
4
Ingredients
- 340g frozen MSC certified wild Atlantic cold water shrimp
You’ll also need…
- 2tsp fresh garlic, minced
- 1tbsp ground turmeric
- 2tbsp shallots, minced
- 2tsp fresh ginger, grated
- 4tsp coconut oil
- 4 cups ramen broth
- 7oz bok choy, washed, leaves separated
- 8oz vermicelli noodles
- Salt and pepper to taste
- 1 lime, cut into quarters
- Fresh coriander/cilantro, chopped to garnish
- Chilli oil (optional, to taste) to garnish
Method
- Thaw the shrimp in the fridge overnight. Drain well, place in a bowl lined with paper towel and keep refrigerated while preparing soup base.
- In a blender or small food processor, add the garlic, turmeric, shallots, ginger and coconut oil and blitz until it has the consistency of a paste.
- Preheat a medium to large pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and translucent but not browned, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Meanwhile, cook the vermicelli noodles following the instructions on the package. Drain and rinse thoroughly with cold water. Divide evenly into 4 bowls.
- To the simmering broth, add the bok choy leaves and shrimp and cook until bok choy is tender and the shrimp are warmed through, 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls over the vermicelli noodles and garnish with a lime wedge, chopped coriander (cilantro) and chilli oil, if using.
