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
-
10 minLunchsemi-sundried tomatoes, mayonnaise, large tortilla wrap, head of iceberg lettuce, fried chicken fillet,chicken wrap with tomato mayonnaise -
20 minLunchminced beef, shallot, dried tarragon, tomato ketchup, green asparagus, olive oil, multigrain bread, pita bread, arugula, mixed salad, anchovy fillet, sun-dried tomato, flat leaf parsley, capers, mayonnaise, extra virgin olive oil, lemon juice,sandwich burger with anchovy sauce and green asparagus -
30 minLuncholive oil, Red onion, garlic, cumin powder (djinten), paprika, Red pepper, Red pepper, tomato cubes, chicken bouillon, sweet potato, dried chili pepper, chicken breast,spicy paprika soup with sweet potato chips and chicken piri piri -
30 minLunchpuff pastry, tomato ketchup, yellow bell pepper, Red onion, chorizo, egg, mature cheese,puff pastry pizzas with egg
Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein32% DV16g
Carbs8% DV23g
Fiber0% DV0g
Loved it