Shrimp Noodle Soup
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Description
For extra flavors, add a splash of sherry to the soup before serving.
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
- ¼ teaspoon ground black pepper
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 for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Nutrition Facts
serving: 6 servings
calories: 159.4 kcal
carbohydrates: 19.5 g
protein: 12.5 g
saturated fat: 0.4 g
cholesterol: 91.8 mg
sodium: 1715.8 mg
fiber: 2.3 g
sugar: 4.2 g