Coldwater Shrimp and Turmeric Soup with Vermicelli | Marine Stewardship Council
The Ocean Cookbook 2024
Ingredients
- 340g frozen MSC certified wild Atlantic cold water shrimp
- 10g fresh garlic, minced
- 10g ground turmeric
- 30g shallots, minced
- 10g fresh ginger, grated
- 20g coconut oil
- 900ml ramen broth
- 200g bok choy, washed, leaves separated
- 225g vermicelli noodles
- Salt and pepper to taste
- 1 lime, cut into quarters
- Fresh coriander/cilantro, chopped to garnish
- Chilli oil (optional, to taste) to garnish
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