Oriental Shrimp Noodle Soup recipe

6 servings

2 teaspoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 pinch crushed red pepper

2 quarts chicken broth

1 cup peeled, diagonally sliced carrots

1 cup diagonally sliced celery

2 cups snow peas

12 ounces fresh shrimp, peeled and deveined

4 ounces rice vermicelli

2 tablespoons soy sauce

1/4 teaspoon ground black pepper

In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes.

Pour in broth, carrots and celery and bring to a boil.

Reduce heat, cover and simmer 5 minutes.

Stir in snow peas and shrimp, cover and cook 3 minutes.

Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink.

Stir in soy sauce and pepper and serve.