Coldwater Shrimp and Turmeric Soup with Vermicelli

A recipe from...

The Ocean Cookbook 2024

“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..”

Chef Charlotte Langley
(Canada)

Prep time

15 mins

Cooking Time

20 mins

Serves

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

Ingredients

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.