Shrimp Noodle Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

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

Nutrition Info

159.4 calories
carbohydrate: 19.5 g
cholesterol: 91.8 mg
fat: 2.9 g
fiber: 2.3 g
protein: 12.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1715.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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