Asian Shrimp and Noodle Soup

By Bostoncook

Williams Sonoma Soup for Supper

Ingredients

• 9 cups nonfat chicken broth
• 4 slices ginger root
• 3/4 pound Chinese noodles, fresh; can use more or less, can also use angel hair
• 1 teaspoon canola oil
• 6 scallions, 5 chopped, 1 minced
• 2 shallots
• 2 cloves garlic
• 1 stalk lemongrass, cut up - tender base portion only
• 1 jalapeno, cut up
• 2 tablespoons sliced ginger root
• 2 tablespoons canola oil
• 1 tablespoon lime zest
• 1 pound shrimp, peeled, deveined, halved lengthwise
• 1/4 pound mushrooms, sliced
• 1/4 pound snow peas, in strips
• 2 cups bean sprouts, or spinach, sliced
• 2 tablespoons lime juice
• salt and pepper
• 2 tablespoons fresh basil, shredded
• 2 tablespoons fresh mint, shredded

Preparation

Step 1

1. Simmer broth and ginger.

2. Bring large pot of water to boil. Add noodles. Parboil 2 mins. Drain and toss with oil.

3. Puree chopped scallion-ginger until mixture forms a paste.

4. Heat oil in pot. Add paste. cook until fragrant, about 5 mins.

5. Add stock (drained of ginger) and lime zest. Simmer 5 mins.

6. Add noodles, shrimp, mushrooms, snow peas, and sprouts. Simmer until shrimp is cooked. Season with lime, s&p. Add basil, mint, and minced scallion.

Notes: Easy and VG