Oriental Shrimp Noodle Soup

          

For extra flavors, add a splash of sherry to the soup before serving.

Original recipe makes 6 servings

Ingredients

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
1/4 teaspoon ground black pepper

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    30 mins

Directions

  1. In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots and celery and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition

Calories: 139 kcal
Carbohydrates: 18.2 g
Cholesterol: 85 mg
Fat: 2.3 g
Fiber: 2.3 g
Protein: 11.2 g
Sodium: 436 mg