Soup with vermicelli and shrimp
Description
Except for glass noodles with shrimp, all other ingredients in the soup are very simple, and the dish is easy and quick to prepare. I recommend adding several types of fresh herbs—parsley, dill, and cilantro—for an incredibly tasty and aromatic soup. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel the onion, garlic, and carrots, then wash them together with the cilantro and dry. Thaw the shrimp.
- 2
Step 2
Peel the shrimp.
- 3
Step 3
Pour water into a saucepan, add the shrimp shells, and simmer over medium heat for about 10 minutes.
- 4
Step 4
Pour a little oil into a frying pan, add sliced onion in half-rings and finely chopped carrots, and sauté for a couple of minutes.
- 5
Step 5
Strain the broth and discard the shells.
- 6
Step 6
Transfer the sautéed vegetables to the broth, add the peas, and include the glass noodles.
- 7
Step 7
Simmer the soup over low heat for about 5-6 minutes. Then pour in the soy sauce, and add a little sea salt and ground pepper to taste.
- 8
Step 8
Chop the herbs, mince the garlic, transfer everything to the soup, and add the peeled shrimp. Bring the soup to a boil, then immediately turn off the heat. Let the soup steep for about 10 minutes before serving.
- 9
Step 9
Pour the ready soup into portions and serve.