Shrimp Noodle Soup

Name: Shrimp Noodle Soup
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; 1-1/2 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

14 ingredients

4 steps

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
1-1/2 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

Directions

1

Prepare the noodles according to package directions.
2

Peel and grate the ginger, slice the mushrooms and other vegetables into desired sizes.
3

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.
4

Serve over prepared noodles, rice or by itself.