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Tuesday, August 25, 2015

Vietnamese-style Shrimp Soup

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger root
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • salt and black pepper to taste
  • 2 quarts chicken stock
  • 1 cup shrimp stock
  • 1 teaspoon hot pepper sauce (optional)
  • 1 teaspoon hoisin sauce (optional)
  • 20 peeled and deveined medium shrimp
  • 1 (6.75 ounce) package long rice noodles (rice vermicelli)
  • 2 green onions, chopped (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat the vegetable oil in a large pot over medium heat. stir in the garlic and ginger; cook and stir 1 minute. add the spinach and season with salt and pepper. cover, and cook until the spinach is hot, about 3 minutes. pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. recover, and bring to a simmer over medium-high heat.
  • once the soup reaches a simmer, stir in the shrimp and noodles. cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. season to taste with salt and pepper before serving.

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