This soup has loads of noodles in a clear broth with shrimp and crisp vegetables.Based on a recipe from DK Children's Cookbook, Katharine Ibbs, 2004, DK Publishing, New York, NY, p 52.
Total Time55 minutesmins
Course: 45 - 60 Minutes to Table, Main Course - Seafood, Soups
Servings: 4servings
Author: Catherine Christiano
Ingredients
1tablespooncanola oil
4scallionstrimmed, sliced diagonally
1tablespoonlime juice
5cupsfish stock or low sodium chicken broth
2thin slices fresh gingerpeeled
2teaspoonslight soy sauce
1cupbaby corncut in half
5ouncesfine egg or brown rice noodles
1cupsugar snap peastrimmed and strings removed
1/2poundmedium raw shrimppeeled
2drops sesame oil
4teaspoonsfresh cilantrochopped
Instructions
In a 3-quart saucepan, over medium heat, heat oil. Saute the scallions 1-2 minutes, until soft.
Add ginger, stock, lime juice, and soy sauce. Bring to a boil then lower heat and simmer 2-3 minutes.
Remove ginger. Add noodles and corn. Bring to a boil, after 1 1/2 minutes, add sugar snap peas, and cook an additional 1 1/2 minutes.
Lower heat and bring soup to a simmer. Stir in the shrimp; cook approximately 3 minutes until done, shrimp will be pink.
Stir in sesame oil and cilantro, and serve immediately.
Notes
Brown rice noodles work well. If using fresh noodles, use double the weight. If baby corn is not available substituting strips of yellow or red peppers works.