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Rice Noodle Soup With Escarole And Shrimp

Rice Noodle Soup With Escarole And Shrimp

Oxmoor House JANUARY 2001

  • Yield: 5 servings (serving size: 1 cup)

Ingredients

  • 2 ounces uncooked bean threads (cellophane noodles), broken in half
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1/2 pound medium shrimp, peeled, deveined, and chopped
  • 1 cup thinly sliced escarole
  • 2 tablespoons chopped fresh cilantro

Preparation

Cook noodles according to package directions; drain.

Bring broth to a boil in a medium saucepan. Add shrimp; reduce heat, and simmer 3 minutes. Add escarole; cook 30 seconds. Stir in noodles. Sprinkle cilantro evenly over each serving. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 9.4g
  • Carbohydrate: 13.1g
  • Cholesterol: 69mg
  • Iron: 1.4mg
  • Sodium: 890mg
  • Calories from fat: 13%
  • Fiber: 0.3g
  • Calcium: 43mg
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Rice Noodle Soup With Escarole And Shrimp recipe

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