“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..”
(Canada)
Prep time
15 mins
Cooking Time
20 mins
Serves
4
Ingredients
- 340g frozen MSC certified wild Atlantic cold water shrimp
You’ll also need…
- 10g fresh garlic, minced
- 10g ground turmeric
- 30g shallots, minced
- 10g fresh ginger, grated
- 20g coconut oil
- 900ml ramen broth
- 200g bok choy, washed, leaves separated
- 225g 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.
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