Shrimp Noodle Soup

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

You will need:

• 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

Instructions:

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.

Prep Time: 15 mins/Cooking Time: 15 mins/ Total Time: 30 mins

Servings: 6

Calories: 159.4