Shrimp and Vegetables in Ginger Coriander Broth Recipe

Name: Shrimp and Vegetables in Ginger Coriander Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 1.8-ounce package bean-thread (cellophane) noodles; 8 jumbo shrimp (about 3/4 pound total), shelled, leaving tail and connecting shell segment intact; 1 3/4 cups fresh chicken broth; 1 fresh jalapeno chili, halved lengthwise (wear rubber gloves); 8 fresh long coriander sprigs, washed, dried,and stems and leaves reserved separately; a 1/2-inch piece fresh gingerroot, peeled sliced thin, and cut into strips; 1/2 avocado (preferably California); 2 radishes, sliced thin; 2 scallions, sliced thin; 2 large mushrooms, sliced thin; 1 tablespoon fresh lime juice, or to taste

Servings: persons

a 1.8-ounce package bean-thread (cellophane) noodles
8 jumbo shrimp (about 3/4 pound total), shelled, leaving tail and connecting shell segment intact
1 3/4 cups fresh chicken broth
1 fresh jalapeno chili, halved lengthwise (wear rubber gloves)
8 fresh long coriander sprigs, washed, dried,and stems and leaves reserved separately
a 1/2-inch piece fresh gingerroot, peeled sliced thin, and cut into strips
1/2 avocado (preferably California)
2 radishes, sliced thin
2 scallions, sliced thin
2 large mushrooms, sliced thin
1 tablespoon fresh lime juice, or to taste

1
If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain.
2
In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes.
3
(Alternatively, cook angel's hair pasta in boiling salted water until al dente.)
4
In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.
5
Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.
6
In pan simmer broth, jalapeno, reserved coriander stems, and gingerroot, covered, 5 minutes.
7
While broth is simmering halve avocado lengthwise.
8
Pit, peel, and cut avocado into lengthwise slices.
9
Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.
10
Season shrimp with salt and add to broth.
11
Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables.
12
Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a 1.8-ounce package bean-thread (cellophane) noodles, 8 jumbo shrimp (about 3/4 pound total), shelled, leaving tail and connecting shell segment intact, 1 3/4 cups fresh chicken broth, 1 fresh jalapeno chili, halved lengthwise (wear rubber gloves), and more.

Yes, Shrimp and Vegetables in Ginger Coriander Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Vegetables in Ginger Coriander Broth

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