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For extra flavors, add a splash of sherry to the soup before serving.
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
- ¼ teaspoon ground black pepper
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 159 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Cholesterol92mg | 31% |
| Sodium1716mg | 75% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein13g | |
| Vitamin C13mg | 66% |
| Calcium48mg | 4% |
| Iron2mg | 12% |
| Potassium276mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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