Asian Shrimp Noodle Soup
| Prep Time: 40 min | Serves: 3 |
| Cooking Time: 34 min | Yield: 6 cups |
A Thai inspired shrimp soup that gets authentic Asian zing from coconut curry broth and a generous amount of ginger. Recipe from Woman's World. This recipe also calls for 32 ounces of College Inn Coconut Curry Broth ( http://www.livestrong.com/thedailyplate/nutrition-calories/food/college-inn/culinary-broth-thai-coconut-curry-2/ ), but the recipe maker would not load it. It will add 13.3 calories, 673.3mg sodium, 3.3 grams carbs, and 2.6 grams of sugar.
Ingredients
- 2 tbsp Fresh Ginger Root
- 2 oz Celery
- 1/2 cup Onions
- 1/2 cup Red Bell Peppers
- 4 oz Smart Taste Thin Spaghetti
- 2 oz Snow Peas
- 1 cup Frozen Peas
- 8 oz Cooked Shrimp- Large
Directions
In a pot sprayed with Pam, add finely chopped ginger. Cook, stirring until fragrant and lightly browned (1 to 2 minutes). Add celery (cut into 1/4" thick diagonal slices) and chopped onion; cook, stirring occasionally until onion is translucent (7 minutes). Add pepper and cook 3 minutes until pepper is just tender.
Add broth and 2 cups of water. Over medium-high heat, bring to a boil; cook 15 minutes. Stir in pasta, snow peas, and peas; cook until pasta is tender (3 to 4 minutes). Add shrimp (halved lengthwise) and cook 3 minutes.