How To Cook Shrimp and Rice Vermicell Soup

 

Ingredients

• 8 oz.rice vermicell noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1/2 cup chopped onion
• 6 cups chicken or vegetable broth
• 1/2 cup bok choy 
  
• 1/2 lb shrimps, peeled and deveined (I used ready-cooked shrimp meat) 

  

  
  
• 2 eggs, beaten
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• salt & pepper to taste
• Chopped green onions and parsley for garnish

Instructions

1. Cook the rice vermicell noodles, according to package instructions. Drain and set aside
2. Heat the oil in a large pot over medium-heat.
3. Add the garlic, ginger and onion. Cook it for about 2 minutes untill fragrant. 
   
   
   
4. Add the broth and bring it to a boil. 
5. Add the bok choy and cook it for 2 to 3 minutes untill tender. 

   

   
   
6. Add the shrimps and cook them for another 2-3 minutes untill they turn pink and cooked through. 

   

   
   
7. Pour the beaten eggs into the soup in a thin stream, stirring it constantly to create ribbons. 

   
   
8. Add the fish sauce and sesame oil. 

   
   
9. Season it with salt and pepper to taste.
10. Add the cooked noodles to the soup and stir to combine it together.
11. Garnish with green onions and parsley.
12. Serve it hot.