Bánh Canh Tôm

Bánh Canh Tôm is a comforting Vietnamese soup featuring thick tapioca noodles, succulent shrimp, and a savory broth that warms the soul. This high-protein dish is both satisfying and refreshing, perfect for any meal.

Ingredients

• Tapioca noodles - 200 grams
• Fresh shrimp (peeled and deveined) - 200 grams
• Chicken broth - 750 ml
• Shallots (finely chopped) - 2 tablespoons
• Garlic (minced) - 1 tablespoon
• Fish sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh cilantro (chopped) - 2 tablespoons
• Green onions (sliced) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red chili (sliced) - optional, for garnish

Steps

1. Bring the chicken broth to a simmer in a pot over medium heat.
2. Add the chopped shallots and minced garlic to the pot and sauté until fragrant, about 2-3 minutes.
3. Add the fresh shrimp to the broth and cook until they turn pink and opaque, about 3-4 minutes.
4. Stir in the fish sauce, lime juice, salt, and black pepper to taste.
5. While the shrimp is cooking, prepare the tapioca noodles according to package instructions, then drain and set aside.
6. Once the shrimp is cooked, add the cooked tapioca noodles to the broth and stir gently to combine.
7. Serve the soup hot, garnished with chopped cilantro, sliced green onions, and red chili if desired.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 180 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.75 L

Health Benefits

• High in protein from shrimp, promoting muscle health and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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