Instant Seafood Pho
Ingredients
The soup base
-
3
cups
boiling water
-
2
cups
bone broth or chicken stock
-
1
tbsp
sriracha
The seafood
-
8
large
raw tiger shrimps (size 31-40)
-
4
oz
bay scallops
The vegetables
-
½
cup
chopped kale
-
1
green onion
green part only, chopped
-
1
slice
lime
-
2
tbsp
chopped cilantro
The noodles
Instructions
- Soak the rice noodles in boiling water for about 3 minutes.
- Bring the bone broth or chicken stock and sriracha to a boil.
- Place chopped kale at the bottom of a large bowl and top with half the shrimps and bay scallops.
- Drain the rice noodles and add them to the bowl, then add the remaining shrimp and scallops.
- Pour the boiling broth over the entire mixture, cover lightly, and microwave on high for 2-3 minutes until the shrimp are pink and opaque.
- Garnish with chopped cilantro, green onion, and a slice of lime.
Nutrition Facts (estimated)
Servings
1
Calories
420
Total fat
2g
Total carbohydrates
55g
Total protein
44g
Sodium
1495mg
Cholesterol
148mg
You might also like