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Ethnic Recipes
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Indonesian Shrimp Soup - (Sop Udang) |
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Indonesian Shrimp Soup - (Sop Udang) - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1/4 cup
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rice sticks broken up |
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40 ml
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peanut oil |
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6
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shallots (or an onion) thinly sliced |
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3
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garlic cloves crushed |
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1 piece
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fresh ginger - (2") grated |
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1 tsp
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ground coriander |
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1 tsp
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tumeric |
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2 cup
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fish stock |
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1 cup
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coconut milk |
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1 cup
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shrimp cleaned, peeled, |
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and split |
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1/2 cup
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bean sprouts |
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Salt to taste |
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Freshly-ground black pepper to taste |
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4
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scallions chopped for garnish |
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| Method: |
Break the rice sticks into a pan and cover with boiling water for 5 minutes - then strain. Reserve.
Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.
When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll lose the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.
Serve hot to 4 people.
Comments: What a taste treat - great with a sandwich for lunch if you're not in the mood to go whole hog into an Indonesian feast. And it's just as good, if not better with chicken and chicken stock.
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