Rice Noodle Soup With Escarole And Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 ounces uncooked bean threads (cellophane noodles), broken in half |
2 (14 1/2-ounce) cans vegetable broth |
1/2 pound medium shrimp, peeled, deveined, and chopped |
1 cup thinly sliced escarole |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook noodles according to package directions; drain.
2. Bring broth to a boil in a medium saucepan. Add shrimp; reduce heat, and simmer 3 minutes. Add escarole; cook 30 seconds. Stir in noodles. Sprinkle cilantro evenly over each serving. Serve warm.
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