Shrimp And Bok Choy Rice Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made this fantastic soup last night. My husband loved it. Thin Rice Noodles are wonderful in soup. Ingredients:
8 oz. thin rice noodles (i like to use thai kitchen) |
4 cups chicken or vegetable stock |
1 cup water |
1/2 lb. to 1 lb. medium shrimp, cleaned and devined |
1/2 lb. baby bok choy (or just slice regular bok choy) |
1 cup fresh sliced mushrooms |
2 tbsp. premium fish sauce (can adjust for a less salty flavor) |
1/2 cup original egg beaters (no cholesterol eggs), optional or 1 scrambled egg |
Directions:
1. Bring a large pot of water to boil.
2. Remove from heat.
3. Immerse the Rice noodles in the hot water; let stand 8 to 10 minutes or until noodles are soft but firm.
4. Drain noodles; rinse with cold water.
5. Divide noodles evenly among four bowls.
6. Bring stock and 1 cup of water to a boil.
7. Reduce heat to medium.
8. Add shrimp, bok choy and mushrooms and cook 3 to 4 minutes, until shrimp are cooked and vegetables are tender.
9. Stir in fish sauce and egg. Stir for about 30 seconds.
10. Remove from heat.
11. Carefully fill each bowl of cooked noodles with hot soup and even amounts of shrimp, bok choy and mushrooms.
12. Garnish with lime wedges, cilantro or chilies if you wish.
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