malaysian

Sour and Spicy Assam Prawn Noodle Soup

This simmered dish pairs shrimp, peeled and deveined with rice vermicelli, dry, tamarind concentrate and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

61 g Protein

98 g Carbohydrates

3 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

96g rice vermicelli, dry 356 kcal
169g shrimp, peeled and deveined 167 kcal
17g tamarind concentrate 12 kcal
7g curry powder 21 kcal
17g chili garlic sauce 25 kcal
135g tomato, sliced 24 kcal
135g bean sprouts 41 kcal
17g lime juice 5 kcal
562g water 0 kcal
2g salt 0 kcal

Cooking instructions

rice vermicelliwater
Soak the rice noodles in hot water until pliable, then drain and set aside.
tamarind concentratecurry powderwatersalt
Bring water to a simmer in a small pot. Whisk in tamarind concentrate, curry powder, and salt.
shrimptomato
Add shrimp and tomato. Simmer just until the shrimp turn pink, 2 to 3 minutes.
bean sprouts
Add bean sprouts and the drained noodles. Warm through for 30 to 60 seconds.
chili garlic saucelime juice
Remove from heat. Stir in lime juice and drizzle with chili garlic sauce. Serve hot.