Oriental Shrimp Noodle Soup

Oriental Shrimp Noodle Soup

55

"For extra flavors, add a splash of sherry to the soup before serving."
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Ingredients

30 m servings 139 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots and celery and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Reviews

55
  1. 67 Ratings

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Most helpful positive review

I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incre...

Most helpful critical review

Sorry, but as written this was very bland and did not even taste Asian at all.

I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incre...

This is a great soup, fantastic on cold nights. Since there are only two of us, I place our servings in a smaller pot and cook the noodles only for those portions... keeps the noodles from turni...

This soup was delightful, with delicate flavors. It was easy, and fairly quick to make (I cut up all the veggies ahead of time). I added some wine (about 1/2 cup), 2 tbs of rice vinegar for a ...

Also added spinach, napa cabbage. Used a full pound of shrimp. Added a dash of sesame oil. Used soaked rice noodles. Soak in hot water 10 min then cook with the soup. Would make again.

Ok, after reading other reviews and analyzing the recipe, I made a few small changes, but the recipe would still be great without them (hence, the 5 stars!). The changes that I made were to use...

We really liked this at our house. It was easy to make. I didn't use celery becasue I don't like the taste, but I think water chestnuts would be good for some crunch. I also would use differe...

I cut the ingredients in half but otherwise followed the recipe to a T. It came out great. I think the trick is not using low-sodium chicken broth.

We love this soup! Even my young daughter eats this. I use pre-cooked frozen shrimp because I always have it on hand.

Easy to throw together and doesn't need too many exotic ingredients. I'm a grad student, and this was great to serve to a bunch of friends for not much money ;) Great light soup.