Vietnamese Shrimp and Noodle Soup

Source

Lunds And Byerly's Real Food Summer 2011

Ingredients

Display units in Metric

4	oz	rice noodles
4	cups	chicken or vegetable stock
1	strip	lemon zest
2	tbsp	ginger
2	tbsp	fish sauce
1	large	jalapeno chopped
1	cup	cherry tomatoes halved
1	tsp	brown sugar
1	lb	shrimp peeled and deveined
1	cup	cilantro chopped
4	large	scallions slivered

Bring a pot of water to a boil for the noodles.

In a large pot over high heat, heat stock. Add lemongrass, ginger, fish sauce, jalapeno, and cherry tomatoes as liquid comes to a boil. When it reaches a boil, reduce heat to a low simmer, place lid on pot slightly ajar, and simmer 10 minutes.

Cook rice noodles, drain, and rinse.

Add brown sugar and shrimp to soup and simmer until shrimp is cooked, about 3 minutes. When shrimp is pink, add noodles, cilantro, and scallions, and serve. Noodles can also be portioned into bowl with soup ladled over them. Makes 6 servings.

Bring a pot of water to a boil for the noodles.
In a large pot over high heat, heat stock. Add lemongrass, ginger, fish sauce, jalapeno, and cherry tomatoes as liquid comes to a boil. When it reaches a boil, reduce heat to a low simmer, place lid on pot slightly ajar, and simmer 10 minutes.
Cook rice noodles, drain, and rinse.
Add brown sugar and shrimp to soup and simmer until shrimp is cooked, about 3 minutes. When shrimp is pink, add noodles, cilantro, and scallions, and serve. Noodles can also be portioned into bowl with soup ladled over them. Makes 6 servings.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.