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Vital Nutrition and Performance

Shrimp Asian Broth Bowl

August 23, 2018 by Abby

Shrimp Asian Broth BowlI love sushi, and rice noodles and anything that is easy to whip up and tastes yummy!! It is so easy to get into a rut eating the same foods over and over until you don’t want to touch them with a ten-foot pole! I hope this quick recipe helps you out with enjoying your food!

Ingredients (Serves 4-5)

  • 1 Lb Raw Shrimp
  • 2 TBSP Olive Oil
  • 5-7 cloves of garlic, minced
  • 2 tsp fresh ginger, minced
  • 6 cups of organic chicken broth
  • 2 cups of water ** you could use 8 of broth*
  • 1 TBSP Tomato Paste
  • 1 TBSP Fish Sauce
  • 1 TBSP of coconut aminos
  • 2 TSP sesame oil
  • 1 large Carrot
  • 2 Cups of Broccoli
  • 1 Cup Bean Sprouts
  • 1 Can of Baby Corn
  • 1 Can of sliced water chestnuts
  • 250g of Rice Noodles
  • Green onions
  • Cilantro
  • Crushed Red Flake Peppers

Directions:

  1. Cook your noodles according to your package and let them sit until we have our broth ready
  2. Ribbon your carrot using a vegetable peeler. Chop your broccoli up into small to medium pieces. Drain the water off your canned baby corn and water chestnuts.
  3. Create your broth, chicken stock, water, tomato paste, fish sauce, coconut aminos, sesame oil, carrots, sprouts, corn, broccoli, chestnuts. Simmer, don’t boil your broth! 
  4. Heat oil, garlic and ginger in a frying pan on medium heat 2-3 minutes, add the shrimp. I like to rinse, detail and then pat the shrimp down dry on paper towel to ensure the extra moisture is removed. Cook the shrimp 3-4 minutes/side.
  5. Add the shrimp to your broth, as well as some green onion, let simmer for another couple of minutes (total cook time should be about 20 minutes)
  6. Dish out individual portions, add your cilantro and crushed red flake pepper for taste. If you like spice add it, if you don’t then skip it!

Filed Under: VNP Blog

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