Asian Shrimp Noodle Soup
Jan. 1st, 2015 08:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksAsian Shrimp Noodle Soup
2 Tbs (30 ml) vegetable oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
A pinch of red pepper flakes
8 cups (2 L) chicken stock
1-2 carrots, thinly sliced
1-2 ribs celery, thinly sliced
2 cups (500 ml) snow peas
3/4 lb (340 g) fresh shrimp, peeled and deveined
4 oz (110 g) thin Asian rice noodle
Soy sauce and freshly ground pepper to taste
Heat the oil in a large saucepan over moderate heat and saute the onion, garlic, ginger, and red pepper flakes until tender but not brown, about 5 minutes. Add the chicken stock, carrots, and celery and bring to a boil. Reduce the heat and simmer covered for 5 minutes. Stir in the snow peas, shrimp, and noodles and cook until the shrimp are pink and the noodles are cooked, 3 to 5 minutes. Season with soy sauce and pepper.
Serves 6 to 8.
2 Tbs (30 ml) vegetable oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
A pinch of red pepper flakes
8 cups (2 L) chicken stock
1-2 carrots, thinly sliced
1-2 ribs celery, thinly sliced
2 cups (500 ml) snow peas
3/4 lb (340 g) fresh shrimp, peeled and deveined
4 oz (110 g) thin Asian rice noodle
Soy sauce and freshly ground pepper to taste
Heat the oil in a large saucepan over moderate heat and saute the onion, garlic, ginger, and red pepper flakes until tender but not brown, about 5 minutes. Add the chicken stock, carrots, and celery and bring to a boil. Reduce the heat and simmer covered for 5 minutes. Stir in the snow peas, shrimp, and noodles and cook until the shrimp are pink and the noodles are cooked, 3 to 5 minutes. Season with soy sauce and pepper.
Serves 6 to 8.
