The Pioneer Woman Tasty Kitchen
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Shrimp Noodle Soup

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Shrimp soup loaded with vegetables. Serve as brothy soup appetizer or as main course over rice or noodles.

Ingredients

  • 1 pound Shrimp, Cooked Deveined
  • 1 stick Ginger, About 2 Inches
  • 4 cloves Garlic, Minced
  • 4 whole Green Onions, Sliced
  • 2 cups Shiitake Mushrooms
  • 1-½ cup Sugar Snap Peas
  • 1 can Baby Corn, 15 Oz
  • 1 can Bamboo Shoots, 5 Oz
  • 2 Tablespoons Vegetable Or Canola Oil
  • 2 dashes Toasted Sesame Oil
  • 4 cups Fish Or Seafood Stock
  • 2 Tablespoons Soy Sauce
  • 1 whole Lime
  • 1 package Rice Noodles, 6 Oz

Preparation

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.

2 Comments

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James on 2.6.2012

it woud be nice if nutrional information could acompany the recipe !

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Dana on 2.3.2011

This looks delicious!! Can’t wait to try it!

One Review

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Sex, Food, and Rock & Roll on 8.28.2010

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.

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