SPICY SHRIMP AND BOK CHOY NOODLE BOWL RECIPE | RACHAEL …
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOW…
My Shrimp Pho is a faster, easier weeknight version that doesn't require hours in the kitchen making the traditional bone-marrow broth.
Provided by Liz DellaCroce
Categories Soup
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 24
Steps:
- Prepare rice noodles according to package directions and set aside.
- Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.
- In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
- Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
- Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
- Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
- Serve with optional garnishes.
Nutrition Facts : Calories 450 kcal, CarbohydrateContent 65 g, ProteinContent 31.9 g, FatContent 6.3 g, SaturatedFatContent 0.6 g, CholesterolContent 156 mg, SodiumContent 1839 mg, FiberContent 3.1 g, SugarContent 3.2 g, UnsaturatedFatContent 5.7 g, ServingSize 1 serving
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