Name: Vietnamese-Style Shrimp Soup recipe
Ingredients: 1 tablespoon vegetable oil;2 teaspoons minced fresh garlic;2 teaspoons minced fresh ginger root;1 (10 ounce) package frozen chopped spinach, thawed and drained;salt and black pepper to taste;2 quarts chicken stock;1 cup shrimp stock;1 teaspoon hot pepper sauce;1 teaspoon hoisin sauce;20 peeled and deveined medium shrimp;1 (6.75 ounce) package long rice noodles (rice vermicelli);2 green onions, chopped

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Ingredients

1 tablespoon vegetable oil 2 teaspoons minced fresh garlic 2 teaspoons minced fresh ginger root 1 (10 ounce) package frozen chopped spinach, thawed and drained salt and black pepper to taste 2 quarts chicken stock 1 cup shrimp stock 1 teaspoon hot pepper sauce 1 teaspoon hoisin sauce 20 peeled and deveined medium shrimp 1 (6.75 ounce) package long rice noodles (rice vermicelli) 2 green onions, chopped

Nutrition Info

211.9 calories carbohydrate: 28.6 g cholesterol: 51.7 mg fat: 4.7 g fiber: 2.7 g protein: 14.4 g saturatedFat: 0.9 g servingSize: - sodium: 1156.2 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger, cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.
Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.

Recipe Yield

6 servings

Recipe Note

Quick and tastes like a authentic vietnamese soup:) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!

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