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Gingered Shrimp Soup

10 oz Pkg frozen petit peas
6 c Chicken broth
2 tb Minced fresh ginger
3/4 lb Extra-large shrimp, shelled, deveined and rinsed
2 oz Pkg dried bean threads saifun or cellophane noodles)
1/2 c Thinly sliced green onions
Fish sauce, oyster sauce or soy sauce

In a colander, rinse peas with hot water and set aside.

In a 5 to 6 quart pan, combine chicken broth and ginger. Cover and bring to a rolling boil over high heat. Add shrimp and dried bean threads. Cover and at once remove from ehat. Let stand for 4 minutes. Do not uncover while steeping. At 4 mintues check shrimp for doneness (it should be opaque but moist-looking in center of thickest part; cut to test). If shrimp are still translucent, cover and let stand until done. Check at 2-minute intervals. Add peas to pan. Cover and let stand to warm, about 3 minutes. Add green onions and ladle soup into bowls. Season with fish sauce.

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