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Indonesian Schrimp Soup (Sop Udang)

Ingredients 1/4 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 tumeric 2 cups fish stock 1 cup coconut milk 1 cup shrimp, cleaned, peeled, and split 1/2 cup bean sprouts salt and pepper to taste Garnish: 4 scallions, chopped Directions
  • 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 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.

Foto : Istimewa

Labels: Soup

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