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Oriental Shrimp Noodle Soup

Oriental Shrimp Noodle Soup

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lindsay Perejma

Lindsay Perejma

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. 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 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to 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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Reviews

LG
39

LG

9/10/2003

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.

Dalgoat
32

Dalgoat

9/6/2005

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.

TJW2
26

TJW2

2/2/2004

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.

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