Shrimp Noodle Soup recipe
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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 ¼ teaspoon ground black pepper
Nutrition Info
- 159.4 caloriescarbohydrate: 19.5 gcholesterol: 91.8 mgfat: 2.9 gfiber: 2.3 gprotein: 12.5 gsaturatedFat: 0.4 gservingSize: -sodium: 1715.8 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Noodle Soup
Directions
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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.