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Shrimp and Noodle Soup

4.6
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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Lunch World
Shrimp and Noodle Soup
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
  • 1/4 teaspoon ground black pepper
Instructions
1
Heat a large saucepan over medium heat, adding the sliced onion, minced garlic, grated ginger, and crushed red pepper to a generous amount of oil. Allow these ingredients to soften for 2 minutes, stirring occasionally. Next, pour in the broth, add sliced carrots and chopped celery, and bring the mixture to a rolling boil.
2
Subsequently, lower the heat, cover the saucepan with a lid, and let it simmer for 5 minutes.
3
Following this, stir in the frozen snow peas and add the cooked shrimp on top, covering the saucepan again. Continue to cook for an additional 3 minutes.
4
Meanwhile, cut the noodles into 2-inch pieces and add them to the soup. Cover the saucepan once more and cook for an additional 3 minutes, or until all the vegetables are tender and the shrimp has turned pink.
5
Finally, stir in the soy sauce and a pinch of pepper to give the soup its final flavor. Serve hot