Thai soup

Preparation: 40 minutes | Cooking time: 28 minutes | Servings: 2 servings

Ingredients:

Aromatic paste

2 tbsp. tablespoon (30 ml) ginger

4 cloves of garlic

½ cup (125 ml) coriander stems

2 green onions, large pieces

2 jalapenos, sliced

1 C. tbsp (15 ml) fennel seeds

1 C. tbsp (15 ml) coriander seeds

1 C. tbsp (15 ml) ground turmeric

2 tbsp. tablespoon (30 ml) roasted camelina seeds Signé Caméline

1 C. tablespoon (15 ml) roasted camelina oil Signé Caméline

1 C. tbsp (15 ml) camelina honey Signé Caméline

Soup

1 can of coconut milk

2 cups (500 ml) broth of your choice

1 red pepper, julienned

300 g raw shrimp, of your choice

2 cups (500 ml) sprouted beans

1 cup (250 ml) broccolini (or broccoli) sticks

10 fresh coriander leaves

2 lime (juice only)

2 cups (500 ml) rice vermicelli, cooked

Preparation:

1. Place all the ingredients for the aromatic paste in the food processor. Add 2 tbsp. (30 ml) of water and season with salt and pepper. Reduce to a smooth puree.

2. In a pot over medium heat sprayed with oil, add the aromatic paste.

3. Cook for 3 minutes, stirring regularly.

4. Add the coconut milk and broth to the pot. Bring to a boil, cover, adjust heat to low and simmer for 20 minutes.

5. In a large sieve, put the shrimp and vegetables. Season with salt and pepper.

6. Steam the soup pot for 5 minutes.

7. At the end of cooking, add the lime juice to the pot and adjust the seasoning with salt and pepper, if necessary.

8. Garnish two bowls with the rice vermicelli, vegetables and shrimp.

9. Then add the broth and coriander leaves.

Tips:

The roasted camelina seeds will help thicken the soup and give a creamy texture to the broth, as well as giving us an incredible punch of flavor

Recipe credit: Le Fit Cook