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Asian Rice Noodle and Shrimp Soup

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Asian Rice Noodle and Shrimp Soup


3 oz thin rice noodles
2 teaspoons sesame oil, divided
2 teaspoons canola oil
4 ounces chopped shitake mushrooms
4 cups (32 ounces) low-sodium vegetable stock per pack
2 cups grated carrots (about 1)
1 (1-inch) ginger slice, peeled and cut into 4 (1/4-inch) coins
½ pound medium-sized shrimp, peeled and pitted (about 20 shrimp)
2 cups chopped green onions
2 teaspoons fresh lime juice
1 ½ teaspoons low-sodium soy sauce
2 tablespoons chopped fresh cilantro
2 tablespoons fresh mint leaves

To make

This Asian-inspired soup includes thin rice noodles, shrimp, ginger, and fresh vegetables.
Bring a large pot of water to a boil; remove the pan from the heat. Add the noodles; let them soak until tender (about 8 minutes). Tip the noodles into a colander; rinse. Combine noodles and 1 teaspoon sesame oil in a large bowl; set aside.Add the canola oil to the pan; saute the mushrooms over medium heat, stirring, until soft and golden (about 2-3 minutes). Add the broth, carrot and ginger; simmer for 5 minutes. Add the prawns; simmer until the prawns are tender (about 2 minutes). Add the spring onions, lime juice, soy sauce, and half the herbs.Divide the noodles into 4 serving plates; pour the soup over the noodles. Sprinkle the soup with the remaining herbs; drizzle each one with the remaining sesame oil.
  Views: 21
  Published: 11/20/2023 7:49 PM

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