Filter
Reset
Sort ByRelevance
The Body Chef
Soup with shrimp and lime
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the spring / spring onions and red pepper for 1 minute on a low setting.
-
Add the chicken stock, 1 chicken stock and the lime juice and bring to the boil.
-
Put the instant noodles in the stock and stir with a fork. Season the soup with the spice mix from the noodles and fish sauce packaging.
-
Divide the spinach leaves and small pink shrimps over 4 large bowls. Spoon the noodles in and pour the hot stock.
Blogs that might be interesting
-
85 minLunchjasmine rice, fresh salmon tenderloin, Japanese soy sauce, sesame oil, sriracha sauce, cucumber, rice vinegar, bunch onion, ready-to-eat avocado, chilled seaweed salad, sushi ginger, black sesame seeds,zalmpoké bowl -
20 minLunchparty roll, cranberry compote, white raisin, apricot jam, goat cheese, honey, dried thyme,scoops with cranberry apricot chutney and goat cheese -
10 minLunchcarrots, bunch onions, olive oil, curry powder, hutskasse, parsley,multigrain batard with root spread -
20 minLuncharugula, fresh mixed herbs, parsley, basil, chervil, thyme, orange pepper, yellow bell pepper, smoked chicken fillet, lemon juice, mustard, olive oil, fresh coriander,herb salad with smoked chicken
Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein32% DV16g
Carbs8% DV23g
Fiber0% DV0g
Loved it