Shrimps and pork asian soup
- Preparation 20 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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This shrimps and pork asian soup has an amazing broth. The multiple flavors combined together will bring your taste buds to a party on the penthouse floor in a matter of time!
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Ingredients
- Water from the unfrozen shrimps
- 8 cups chicken broth
- 5 cups water
- 1/4 cup soya sauce + 3 tablespoons for the pork
- 2 tablespoons toasted sesame oil
- 4 teaspoons nuoc mam ( fish sauce ) + 1 tablespoon for the pork
- 1 big tablespoon fresh ginger, grated
- 1 teaspoon Sriracha
- 2 lobster claws
- 2 cups fresh coriander, coarsely chopped
- 2 lemongrass sticks about 20cm long, hammered
- 30 medium raw frozen shrimps, shelled and without tails
- 1 pork loin about 450g, finely sliced
- 200g snow peas, prepared
- 800g rice noodles or udon
- 200g bean sprouts, rinced and drained
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Preparation
- Put the frozen shrimps in a big bowl and cover with warm water. When unfrozen, pour the water in a bigsauce pan then remove shells and tails. Reserve shrimps in fridge.
- In the same big pan, add the water and broth then bring to a boil. Lower heat to medium-low.
- Add the ginger, lobster claws, sesame oil, fish sauce, 1/4 cup soya sauce, Sriracha and 1 cup of coriander then stir well.
- To hammer your lemongrass, hit it hard with the back of your chef’s knife or use a rolling pin. The goal here is to slightly open it to release flavors and not to make it explode in pieces! Add it to the broth.
- Gently simmer at low temperature, half-covered, for about 25 minutes while stirring from times to times. Very important to simmer gently otherwise the broth will reduce too much!
- Place the pork slices in a bowl and pour the soya sauce and fish sauce on top. Season with pepper, stir well then set aside on counter.
- Meanwhile, in a medium sauce pan filled with boilling water, cook the noodles as per instructions on the box. Rince well, drain and set aside. ( If using hudon noodles, most of them are already cooked. Simply add them to the soup at the same time of the pork. )
- Remove the lobster claws and the lemongrass from the soup. ( Eat the claws if you want! ) Add the shrimps, pork, snow peas and 3/4 of the coriander left then stir well. Cook for about 2-3 minutes or until pork is cooked and shrimps are nice and pink!
- It is now time to serve. In a big bowl, put some cooked noodles in the bottom then pour some broth over them ( with lots of shrimps and pork and everything of course! ) Garnish with some bean sprouts and fresh coriander then eat immediately!
Our sommeliers suggest
Domaine du Tariquet Sauvignon Blanc
Southwest France
Domaine du Tariquet Sauvignon Blanc is a fruity, lively white from the Southwest of France, with the citrus and fresh herb notes sauvignon is known for, which head straight for the lemongrass, ginger and cilantro in the broth. Its freshness also calms the little kick of Sriracha between spoonfuls. A steaming bowl and a very cold glass make a good pair on a rainy night.
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Ippon, Jukebox
This blonde ale infused with fresh ginger and sansho pepper brings out the ginger in the soup. The warm citrusy notes of sansho pepper go well with the lemongrass, cilantro and the little kick of heat. As a blonde, it stays light and leaves room for the shrimp and pork. Asian soup, Asian-inspired beer: why not?
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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