Shrimp Noodle Soup

Name: Shrimp Noodle Soup
Total time: 30
Yield: 6
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; 0.25 teaspoon ground black pepper

Recipe by Lindsay Perejma from allrecipes.com

Lunch 30 Mins.

Ingredients

6 servings

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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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0.25 teaspoon ground black pepper

Instructions

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.