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Chicken Broth Shrimp Rice Noodle Soup

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Notes

Ingredients:
  • 9 large shrimp
  • 1 handful of rice noodles
  • 350 grams of mung bean sprouts
  • 100 grams of tofu puffs
  • 50 grams of tender oil vegetable
  • 2 stalks of coriander
  • 80 grams of chicken broth seasoning (e.g., Tai Tai Le)
  • Appropriate amount of water
  • Ginger, julienned
Instructions:
  1. Prepare a pot of water, add julienned ginger, tofu puffs (rinsed in warm water to remove excess oil), and roasted shrimp. Cook over medium-low heat.
  2. Add the pre-soaked and softened rice noodles.
  3. Add the cleaned mung bean sprouts.
  4. Add the tender oil vegetable, continuing to cook over medium-low heat.
  5. Once boiling, stir well and add one packet of chicken broth seasoning for a quick and convenient flavor boost.
  6. Taste and add more chicken broth seasoning for a richer and more delicious taste. Stir well to integrate all ingredients in the pot.
  7. Add coriander and ground black pepper, then turn off the heat.
  8. Serve the dish. Enjoy the savory, fresh, and rich chicken broth rice noodle soup, a delight with every bite.
Nutrition:
  • Rich in protein from shrimp and tofu puffs.
  • Low in fat, suitable for a light meal.
  • Contains vitamins and minerals from mung bean sprouts and tender oil vegetable.