Recipe By Anonymous
Rating
Published Mar 27th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 6 servings Calories 159.4

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

Recipe 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

Cooking Directions

  1. 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

  • Calories 159.4
  • Carbohydrate 19.5 g
  • Cholesterol 91.8 mg
  • Fat 2.9 g
  • Fiber 2.3 g
  • Protein 12.5 g
  • Saturated Fat 0.4 g
  • Sodium 1715.8 mg
  • Sugar 4.2 g

Reviews

  1. We really liked this at our house. It was easy to make. I didn't use celery becasue I don't like the taste but I think water chestnuts would be good for some crunch. I also would use different noodles next time. The rice ones I got at my store were about 3 feet long in - Read more ...
  2. Sorry but as written this was very bland and did not even taste Asian at all.
  3. Ok, after reading other reviews and analyzing the recipe, I made a few small changes, but the recipe would still be great without them (hence, the 5 stars!). The changes that I made were to use ground ginger instead of minced (what I had on hand), 2 cans of cut baby corn instead of carrots, - Read more ...
  4. Also added spinach napa cabbage. Used a full pound of shrimp. Added a dash of sesame oil. Used soaked rice noodles. Soak in hot water 10 min then cook with the soup. Would make again.
  5. I cut the ingredients in half but otherwise followed the recipe to a T. It came out great. I think the trick is not using low-sodium chicken broth.
  6. This is a great soup fantastic on cold nights. Since there are only two of us I place our servings in a smaller pot and cook the noodles only for those portions... keeps the noodles from turning mushy in the leftovers.
  7. We love this soup! Even my young daughter eats this. I use pre-cooked frozen shrimp because I always have it on hand.
  8. Easy to throw together and doesn't need too many exotic ingredients. I'm a grad student and this was great to serve to a bunch of friends for not much money;) Great light soup.
  9. This soup was delightful with delicate flavors. It was easy and fairly quick to make (I cut up all the veggies ahead of time). I added some wine (about 1/2 cup) 2 tbs of rice vinegar for a slight sour kick and some chopped cilantro for added flavor.
  10. I have four children and they like different foods.One likes everything another likes almost nothing the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incredible the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups.
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