Shrimp And Rice Noodle Morning Soup

Serving: 335 g

Ingredients

• shrimp100 g
• rice noodles110 g
• eggs50 g
• mushrooms40 g
• kale30 g
• garlic5 g

Recipe steps

1. Bring 400 ml stock to a simmer with the smashed garlic, sliced ginger and a splash of fish sauce.
2. Add the mushrooms and cook 3 minutes, then the shredded kale for 1 minute more.
3. Slip in the shrimp and poach 2 minutes until opaque.
4. Lower in the beaten egg in a thin stream, stirring once to make ribbons.
5. Pour over the cooked rice noodles in a warm bowl and finish with white pepper and lime.

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