Shrimp Soup

Sop udang

  • 1/4 cup rice sticks, broken up
  • 2 Tablespoons peanut oil
  • 6 shallots (or an onion) thinly sliced
  • 3 cloves garlic, crushed
  • 2-inch piece of fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon tumeric
  • 2 cups fish stock
  • 1 cup coconut milk
  • 1 cup shrimp, cleaned, peeled, and split
  • 1/2 cup bean sprouts
  • salt and pepper to taste
  • Garnish: 4 scallions, chopped

  • Directions
  • 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 use 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.

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