Seafood Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 set of measuring spoons
- 1 Set of measuring cups
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 liter chicken or seafood broth
- 200 grams shrimp peeled and deveined
- 200 grams squid cleaned and sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 100 grams bok choy chopped
- 100 grams bean sprouts
- 2 spring onions sliced
- 1 red chili sliced
- 1 lime cut into wedges
- salt and pepper to taste
Instructions
- Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
- Heat the vegetable oil in a large pot over medium heat.
- Add the ginger and garlic, sautéing for 1 minute until fragrant.
- Pour in the chicken or seafood broth and bring it to a boil.
- Add the shrimp and squid to the broth and cook for 3-4 minutes until cooked through.
- Stir in the fish sauce, soy sauce, bok choy, and bean sprouts.
- Add the soaked rice noodles to the pot and cook for an additional 2-3 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with spring onions, red chili, and serve with lime wedges.
- Season with salt and pepper to taste before serving.
Notes
When preparing the seafood noodle soup, ensure that the seafood is fresh and properly cleaned to enhance the flavor and safety of the dish. Adjust the level of spice by varying the amount of red chili according to your preference. For a richer broth, you can simmer the stock with shrimp shells and heads before straining.
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