Recipe by culinarychaos
"Quick and tastes like a authentic vietnamese soup :) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!"
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minced fresh garlic
minced fresh ginger root
1 (10 ounce) package
frozen chopped spinach, thawed and drained
salt and black pepper to taste
hot pepper sauce
peeled and deveined medium shrimp
1 (6.75 ounce) package
long rice noodles (rice vermicelli)
green onions, chopped
The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender, rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also.
I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the end. I misread a bottle in my cupboard before I went shopping & so didn't have any hot pepper sauce. I substituted Vietnamese chili garlic sauce. It worked fine. Knorr makes shrimp bullion cubes, I found them at a local Asian grocery.
won't do again
Made this recipe using vegetable broth, a dash each of oyster sauce and soy sauce. I used fresh spinach and fresh chow mien noodles. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese-Style Shrimp Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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