Asian soup | IGA Recipes |

Asian soup by Geneviève O’Gleman, nutritionist

IGA Recipes

Preparation time 15 minutes

Total time: 20 minutes

Ingredients

Mushrooms – 4
Red pepper – 1
Green onions – 2
Fresh cilantro – 125 ml (1/2 cup)
Thai sweet chili sauce – 60 ml (1/4 cup)
Fish sauce – 30 ml (2 tbsp.)
Pepper
Frozen Northern prawns – 500 ml (2 cups)
Frozen shelled edamame – 250 ml (1 cup)
Vermicelli nests – 4 (approximately 150 g)

Directions

A handful of seasoning, a touch of protein, loads of veggies, and a bed of noodles. Lunch is in the bag!

Thinly slice the mushrooms and pepper. Chop the green onions and cilantro.
Divide the sweet chili and fish sauce into 4 wide-mouth Mason jars (500 ml/2 cups each). Season with pepper and stir.
Add the following ingredients (in this order): shrimp, edamame, vegetables, cilantro, and vermicelli. Secure lids to jars.
When ready to serve, fill jars with boiling water (see Notes), close lids and let sit 5 minutes. Stir and enjoy.

Keeps for up to 2 days in the fridge. Do not freeze.

Notes

Make sure the water has come to a rapid boil before pouring it into the jars; hot water alone is not enough to thoroughly heat ingredients.

You can also add cold water and heat in the microwave for 5 minutes, or until soup is heated through and vermicelli is cooked.

Recipe taken from the book Les lunchs written by Geneviève O’Gleman (Les Éditions de l’Homme 2019)

Photo credit: Maude Chauvin