Wednesday is a minimal cooking day for me, and as I’ve shared in my earlier blogs, this time is dedicated to planning for the upcoming weekend ride. With much to organize, from breakfast to routes, I strive to spend less time in the kitchen.
This Wednesday, let’s create a simple yet flavorful and nutritious shrimp soup that reminds us of the beauty in simplicity. I’m using only shrimp since that’s the stock I have left, but feel free to add any combination of seafood to elevate the dish. With just some fish stock, we can transform this meal into something truly special!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients:
Shrimps ( frozen or fresh ) – 300 gms
Glazed Onions – 30 gm
Lettuce ( cut to julienne ) – 1 cup
Carrot ( shredded ) – 1/2 cup
Cabbage ( shredded ) – less than 1/2 cup
Spring onion shoots – 2 tbsp
Red chilli ( finely diced ) – 1 tbsp
Fish stock – 500 ml
Roasted Dill – 1 tbsp
Fish sauce – 1 tbsp
Sesame oil – 10 ml
Butter – 1 tbsp
Salt – to taste
White Pepper – a pinch
Noodles ( optional ) – 1/2 cup
Instructions:
1 ) Clean and devein shrimps. Heat butter in a pan and toss the shrimp lightly. Set aside.
2 ) In the same pan, heat oil. Stir fry the veggies for a couple of minutes. Make sure to leave the veggies slightly undercooked.
3 ) Add the sauce and mix well.
4 ) Add the fish stock and the prawns. Let it cook on a medium-high flame for 7 to 8 minutes. Give it a nice boil. Remove from flame. Add the glazed onions and seasoning. Garnish with spring onion and roasted dill. Serve hot.
