Thai Shrimp and Cabbage Noodle Pot
Thai Shrimp and Cabbage Noodle Pot is a dairy free recipe with 4 servings. This main course has 499 calories, 28g of protein, and 17g of fat per serving. For $4.01 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by My Gourmet Connection. A mixture of sugar, low sodium chicken broth, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. A few people really liked this Asian dish. This recipe is liked by 50 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 63%. Similar recipes include Thai Noodle Soup with Shrimp & Cabbage, Thai Shrimp Noodle Soup, and Thai Shrimp and Noodle Salad.
Servings: 4
Ingredients:
1 cup baby corn, cut into 1-inch pieces
6 ounces cellophane noodles
1/2 cup cilantro leaves, loosely packed
2 tablespoons fish sauce
2 cloves garlic, finely chopped
2 cups low-sodium chicken broth
3 cups Napa cabbage, roughly chopped
2 large shallots, thinly sliced
3/4 lb large shrimp, peeled and deveined
1 tablespoon sugar
4 strips thick-cut bacon, cut into 1/2-inch pieces
Equipment:
bowl
Cooking instruction summary:
Preparation:Place the cellophane noodles in a large bowl and cover with boiling water and let stand until soft, but still somewhat resilient. Drain and set aside.
Step by step:
1. Place the cellophane noodles in a large bowl and cover with boiling water and let stand until soft, but still somewhat resilient.
2. Drain and set aside.
Nutrition Information:
covered percent of daily need
