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Hearty milk soup with vermicelli

Author
Cookinero 30 Mar 2025
5540
Hearty milk soup with vermicelli

Many people remember milk soup with vermicelli from their distant childhood. Many did not appreciate its taste then, but now they would not refuse to try it. Here is milk soup with vermicelli, which always turns out appetizing and delicious. This dish will definitely find a place at your dinner table.

How to cook Hearty milk soup with vermicelli

Step 1

Hearty milk soup with vermicelli

Add grated carrots and coconut milk to the fried ginger root, fry for 5 minutes, then add a spoonful of potato starch, which you have previously diluted with a small amount of hot water. Add salt and pepper to taste.

Step 2

Hearty milk soup with vermicelli

Then, continuing to simmer over low heat, add the vermicelli, cook for about 25 minutes, depending on the variety. Finally, add the peeled shrimp, garnish to your taste and turn off the heat.

Hearty milk soup with vermicelli - FAQ About Ingredients, Baking Time and Storage

Yes, you can use heavy cream, evaporated milk, or almond milk as alternatives. Adjust thickness with starch if needed.
Skip the shrimp and replace them with tofu or mushrooms for a protein-rich vegetarian version.
Absolutely! Rice noodles, thin egg noodles, or even gluten-free pasta work well—just adjust cooking time accordingly.
Store in an airtight container for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Yes, but freeze without shrimp for best results. Add fresh shrimp when reheating to avoid rubbery texture.
Add red pepper flakes, chili oil, or minced fresh chili while frying the ginger for heat.
Try fresh cilantro, scallions, lime wedges, or toasted coconut flakes for extra flavor and texture.
Mix an extra teaspoon of potato starch with cold water and stir it in while simmering.
Prep the base ahead, but add noodles and shrimp just before serving to maintain texture.
Double all ingredients except starch—start with 1.5 tbsp, then adjust thickness as needed.

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