I agree that it was a waste of shrimp. It was bland and fine, but life's too short to eat fine food!
This was a nice dish with good flavors, but my family was looking for something with a bit more liquid to it.
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.
My husband and I loved this recipe. I followed the directions exactly and I was extremely pleased with the outcome. Comes together quickly with treffic results. Perfect for everyday meals, very little prep required besides putting together your shopping list. It's wonderful for entertaining as well. I served this with a starter salad with Ginger/soy dressing.
I didn't actually make this recipe, but I was wondering - are the "uncooked rice sticks" in the ingredients the noodles? If so, where can you buy them?
We really liked this recipe. I didn't have quite enough red pepper flakes (and none of the other option) so I added a little Thai chili paste instead but other than that I followed the recipe. It took me longer to prepare though than what the article said.
This recipe is awesome. I don't cook very much and it was quick, easy, inexpensive and so delicious. The only thing I did differently was add an extra cup of chicken broth. I wanted it a bit more soupy. Love it!
We didn't like this at all! I was sick all night! This recipe is definitely on the chopping block! We will not make this again!
Good recipe but I changed a couple of things. Because I had never used rice stick noodles before, I was nervous about putting them in at the same time as the shrimp. I didn't want the shrimps to overcook while the noodles softened. So I quickly stir-fried the shrimps in peanut oil, then removed them and continued with the recipe from there, adding the shrimp in at the end when everything else was ready, just to reheat them. I upped the amount of veggies, too, and my husband enjoyed a bit of soy sauce on his. (Don't skip the squeeze of lime, either - it added just the right note.) Definitely worth making again, and noodling around with it some more (you should excuse the pun!) Oh, and the suggested side salad of cukes, radishes and scallions was delicious.
I agree with the first reviewer. I followed the recipe and it came out pretty bland and tasteless. The hotness was nice, but we ended up dowsing our servings with soy sauce. Won't make this again.
This might be my favorite Cooking Light recipe to date - will make it over and over. It comes together so quickly, and the flavors rival those of any soup at my favorite Asian restaurant. Could double the broth for a more soup-like dish and could halve the number of shrimp and still have plenty. DELICIOUS!
Maybe I did something different than the other reviewers? I did not love the recipe. I made it as written... the broth was bland except for when you hit spice. I wouldn't make it again.
Great! Definitely make again. Added some shredded cole slaw mix to the bowl for some extra veggies. Delicious! Bought shrimp with tails off already, so I just used all chicken broth instead of broth + water to amp up the flavor.
Will make again and again. Very easy with amazing flavor. I will use less chili garlic next time because it was extremely spicy. A child could not eat this soup because of the heat. Excluded the snow peas and added more red pepper.