Shrimp Noodle Soup
Description
Shrimp, snow peas, carrots, celery, and rice noodles are simmered with chicken broth flavored with ginger and garlic in this quick soup.
Ingredients
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2 teaspoons vegetable oil
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1 pinch crushed red pepper
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2 quarts chicken broth
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1 cup peeled, diagonally sliced carrots
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1 cup diagonally sliced celery
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2 cups snow peas
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12 ounces fresh shrimp, peeled and deveined
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4 ounces rice vermicelli
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2 tablespoons soy sauce
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1/4 teaspoon ground black pepper
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.