Ingredients
Scale
- 1/2 pound small shrimp
- 1 teaspoon dried basil
- 1 teaspoons sesame oil
- 2 tablespoon coconut oil, divided
- 1 tablespoons Sriracha hot sauce (you may add more if you prefer more heat)
- 1 small onion, diced
- 1 small tomato, seeded and diced
- 2 teaspoons ginger, grated, divided
- 3 cloves garlic, minced, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 4 cups chicken stock, divided
- 2 teaspoons soy sauce
- 1/2 teaspoon rice vinegar
- 1– 8 ounce package brown rice noodles (4 individual wrapped packages- you will use two)
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
Instructions
- Add the sesame oil,1 tablespoon coconut oil and Sriracha to a large saucepan and bring to a simmer over medium-heat.
- Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, garlic powder, and celery salt; cook for 2 minutes or until fragrant.
- Add 2 cups of chicken stock.Transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the saucepan and add remaining stock.
- Bring to a simmer; add soy sauce and vinegar, and simmer for 10 minutes.
- In a large shallow bowl place 2 unwrapped packages of the individual rice noodles. Cover with boiling water and allow to set for 5-7 minutes or as the package directs.
- In a large skillet melt remaining coconut oil over medium high heat, add shrimp and basil. Sauté shrimp until pink and
- and opaque, about 2 minutes.
- Remove rice noodles from water with a slotted spoon or small strainer and place in individual bowls.
- Ladle broth over noodles in the bowl. Dividing the broth between two bowl. You may have left over broth depending on the size of bowl you chose.
- Top each bowl with half of the shrimp, and garnish with scallions, and cilantro. Enjoy!