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My review
Shrimp Noodle Soup
Lindsay Perejma
"For extra flavors, add a splash of sherry to the soup before serving."
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Ingredients
30 m servings 159Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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 for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
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Reviews
Read all reviews 7391 Ratings
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Most helpful positive review
7/27/2001
I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incre...
Most helpful critical review
4/13/2011
Sorry, but as written this was very bland and did not even taste Asian at all.
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7/27/2001
I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incre...
9/6/2005
This is a great soup, fantastic on cold nights. Since there are only two of us, I place our servings in a smaller pot and cook the noodles only for those portions... keeps the noodles from turni...
7/28/2008
Ok, after reading other reviews and analyzing the recipe, I made a few small changes, but the recipe would still be great without them (hence, the 5 stars!). The changes that I made were to use...
1/31/2004
This soup was delightful, with delicate flavors. It was easy, and fairly quick to make (I cut up all the veggies ahead of time). I added some wine (about 1/2 cup), 2 tbs of rice vinegar for a ...
10/22/2007
Also added spinach, napa cabbage. Used a full pound of shrimp. Added a dash of sesame oil. Used soaked rice noodles. Soak in hot water 10 min then cook with the soup. Would make again.
8/26/2008
We really liked this at our house. It was easy to make. I didn't use celery becasue I don't like the taste, but I think water chestnuts would be good for some crunch. I also would use differe...
8/16/2007
I cut the ingredients in half but otherwise followed the recipe to a T. It came out great. I think the trick is not using low-sodium chicken broth.
8/21/2005
We love this soup! Even my young daughter eats this. I use pre-cooked frozen shrimp because I always have it on hand.
1/6/2005
Easy to throw together and doesn't need too many exotic ingredients. I'm a grad student, and this was great to serve to a bunch of friends for not much money ;) Great light soup.