2 teaspoons chili garlic sauce or 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 ounces uncooked rice sticks
2 tablespoons fresh cilantro leaves
How to Make It
Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
Heat olive oil in medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.
I thought this was really good. I used shrimp that had the whole exoskeleton on, so I used all of that to make the broth with, and it had a lot of flavor. I also reduced the amount of chili garlic sauce because I don't like things too hot. Adding the cilantro and lime at the end really completes this dish. I will definitely make it again.
We were SO disappointed. Love Cooking Light in general, but this was flavorless. So much clam juice, which we were worried about, but for no reason! It imparted no discernible taste. What a waste of about $15 of shrimp. Can't remember the last time we made dinner and were so disappointed that we went to get take-out instead of just powering through, but that's what happened tonight. I have no recommendations for how to improve it, even. Maybe a metric ton of five spice, an orchard's worth of lime juice, and all the soy sauce you have.
Good solid recipe - followed exactly for directions, but would switch the order of the "simmer" stage adding the noodles when the recipe says to add the shrimp and shrimp later in the stage to ensure that shrimp is not overcooked. I also had to cover my skillet so that the noodles would steam a bit and cook down. Both are changes I would recommend if trying for the first time (certainly they are changes I will incorporate when I make again). Very easy to make, but big on flavors - definitely a keeper; enjoy!
I am a HUGE soup fan. My husband is a HUGE Spicy Noodle fan. This was simple, and flavorful. Just the right amount of spice (although my husband kicked his up a notch). I followed the recipe exactly with the exception of the ginger. I couldn't find fresh ginger, so I used the crushed stuff that comes in a tube. I used a lot of it, about half the tube.
I will make this recipe for company, as it was a very elegant presentation.
Great easy dinner. I'd say it's a 3.5-4 star recipe, though I wouldn't serve it to guests. Great heat, and just used rice noodles since we couldn't find rice sticks. Ramen noodles (without the spice pack) would also work if you're really in a bind. Skipped the shrimp-tail boiling to cut down on time and it didn't seem to hurt it. Light enough that I could eat two servings guilt-free! :D
Supereasy. We cleaned shells-on shrimp so that enriched our broth. If you're worried about the heat, add the chili-garlic to taste -- we like it hot. To avoid overcooking, we added the shrimp & peas after the noodles had been in for for a couple minutes. Gorgeous in the bowl, vibrant flavors. Served with the recommended cuke salad. Great.
I thought this was good, something similar to a Thai Tom Yum soup. You can use Udon noodles or skip the noodles and add 8oz sliced mushroom. I was too lazy to do the shrimp peel broth step. I just saute the vegetables, add the three liquids.. I would start out with 1/2 tsp chili sauce and add more if you like. Lime juice and herbs really makes it.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.