Shrimp soup loaded with vegetables. Serve as brothy soup appetizer or as main course over rice or noodles.
Prepare the noodles according to package directions.
Peel and grate the ginger, slice the mushrooms and other vegetables into desired sizes.
Heat 2 Tablespoons of canola oil in the skillet, add ginger, garlic and green onions. Saute for 3 minutes. Add mushrooms, sugar snap peas and sesame oil. Saute another 2 minutes or until the mushrooms soften. Add the stock and 2 Tablespoons of soy sauce wait until it boils. Add shrimp, baby corn, bamboo shoots and squeeze in the juice from half of a lime.
Serve over prepared noodles, rice or by itself.
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This was pretty decent. Bland, but that probably had something to do with my having used an experimental, unseasoned shrimp stock for the broth. Boring broth aside, the ingredients themselves lacked something…I would probably use more ginger, garlic, & soy sauce next time.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
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James on 2.6.2012
it woud be nice if nutrional information could acompany the recipe !
Dana on 2.3.2011
This looks delicious!! Can’t wait to try it!