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
-
20 minLuncholive oil, parma ham, serrano ham, shallot, garlic, dried tarragon, whipped cream, lettuce, vegetable stock, chicken bouillon,lettuce soup with crispy parma ham
-
25 minLunchafbak focaccia, zucchini, olive oil, lemon, green asparagus tips, roasted peppers from a pot, hummus natural, arugula, tuna on olive oil, capers,sandwich with grilled asparagus and zucchini
-
30 minLunchbutter, shallot, garlic, leeks, White bread, hard goat cheese, thyme, vegetable stock, chicken broth tablet, beet, flat leaf parsley,beet soup with goat's cheese
-
15 minLunchlamb steaks à la minute, fresh fresh mint, soft goat cheese, lime juice, flatbread, avocado, olive oil,naan bread with grilled lamb, avocado and mint
Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein32% DV16g
Carbs8% DV23g
Fiber0% DV0g
Loved it