Indonesian Shrimp Soup - {Sop Udang}

Recipe Ingredients

1/4 cup	40g / 1.4oz	Rice sticks - broken up
2 tablespoons	30ml	Peanut oil
6		Shallots (or an onion) - thinly sliced
3		Garlic cloves - crushed
1		Fresh ginger - (2") - grated
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Tumeric
2 cups	474ml	Fish stock
1 cup	237ml	Coconut milk
1 cup	237ml	Shrimp - cleaned, peeled,
		And split
1/2 cup	80g / 2.8oz	Bean sprouts
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Scallions - chopped for garnish

Recipe Instructions

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 tumeric. 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 lose 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.

Serve hot to 4 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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