Shrimp Noodle Soup Recipe

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

Directions
step 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.

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