Vietnamese-Style Shrimp Soup recipe

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Ingredients

1 tablespoon vegetable oil
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger root
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt and black pepper to taste
2 quarts chicken stock
1 cup shrimp stock
1 teaspoon hot pepper sauce
1 teaspoon hoisin sauce
20 peeled and deveined medium shrimp
1 (6.75 ounce) package long rice noodles (rice vermicelli)
2 green onions, chopped

Nutrition Info

211.9 calories
carbohydrate: 28.6 g
cholesterol: 51.7 mg
fat: 4.7 g
fiber: 2.7 g
protein: 14.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1156.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger, cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.

  2. Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.

Recipe Yield

6 servings

Recipe Note

Quick and tastes like a authentic vietnamese soup:) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!

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