Rating: 4.58 stars
93 Ratings
  • 5 star values: 63
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

For extra flavors, add a splash of sherry to the soup before serving.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

159 calories; protein 12.5g; carbohydrates 19.5g; fat 2.9g; cholesterol 91.8mg; sodium 1715.8mg. Full Nutrition
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Reviews (108)

Most helpful positive review

Rating: 5 stars
09/10/2003
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 incredible the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups. Read More
(41)

Most helpful critical review

Rating: 2 stars
04/14/2011
Sorry but as written this was very bland and did not even taste Asian at all. Read More
(6)
93 Ratings
  • 5 star values: 63
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/10/2003
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 incredible the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups. Read More
(41)
Rating: 5 stars
09/06/2005
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 turning mushy in the leftovers. Read More
(35)
Rating: 5 stars
07/28/2008
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 ground ginger instead of minced (what I had on hand), 2 cans of cut baby corn instead of carrots, sauteed mushrooms instead of the celery, and used ramen noodles in place of vermicelli. I also added a little sesame oil to my bowl and had everyone else at the table taste it...they ended up adding it to theirs also! I think the only change that I will make next time is to cook the noodles separately and put them into each bowl and then ladle the soup over the top. Just a personal preference! Read More
(29)
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Rating: 5 stars
02/02/2004
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 slight sour kick and some chopped cilantro for added flavor. Read More
(28)
Rating: 4 stars
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. Read More
(24)
Rating: 5 stars
08/05/2014
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 different noodles next time. The rice ones I got at my store were about 3 feet long in a big ball and very difficult to break or cut. Any helpful hints?! I'm using udon noddles the next time. Overall very good. Update: I make this all the time now and I use 2 packs of ramen noodles just the noodles not the seasoning packet. So easy. I also always use water chestnuts and no celery. Read More
(14)
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Rating: 5 stars
08/21/2005
We love this soup! Even my young daughter eats this. I use pre-cooked frozen shrimp because I always have it on hand. Read More
(13)
Rating: 5 stars
08/16/2007
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. Read More
(13)
Rating: 5 stars
01/06/2005
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. Read More
(9)
Rating: 2 stars
04/14/2011
Sorry but as written this was very bland and did not even taste Asian at all. Read More
(6)