Asian Rice Noodle and Shrimp Soup

Calories:203 Fat:5g (sat 1g,mono 2g,poly 2g) Cholesterol:84mg Protein:10g Carbohydrate:29g Fiber:2g Iron:2mg Sodium:518mg Calcium:39mg

Photo by Kristie C.
Adapted from find.myrecipes.com

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • 3 ounces thin rice noodles

  • 2 teaspoons sesame oil, divided

  • 2 teaspoons canola oil

  • 4 ounces sliced shitake mushroom

  • 4 cups (32 ounces) boxed low-sodium vegetable broth

  • 2 cup grated carrots (about 1 cup)

  • 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins

  • 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)

  • 2 cup sliced scallions

  • 2 teaspoons fresh lime juice

  • 1 1/2 teaspoons low-sodium soy sauce

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons fresh mint leaves

Directions

1. Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside. 2. Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs. 3. Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

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