Ingredients
- ¼ 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 turmeric
- 2 cups fish stock
- 1 cup coconut milk
- 1 cup shrimp, cleaned, peeled, and split
- ½ cup bean sprouts
- salt and pepper to taste
Make it step by step
- 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 turmeric.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.