Name: Vietnamese-Style Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
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

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!

Vietnamese-Style Shrimp Soup

vegetable oil

garlic

ginger root

(10 ounce) package frozen chopped spinach, thawed and drained

salt and black pepper

chicken stock

shrimp stock

hot pepper sauce

hoisin sauce

20 peeled and deveined medium shrimp

(6.75 ounce) package long rice noodles (rice vermicelli)

green onions, chopped

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.


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.


The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also.

I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the end. I misread a bottle in my cupboard before I went shopping & so didn't have any hot pepper sauce. I substituted Vietnamese chili garlic sauce. It worked fine. Knorr makes shrimp bullion cubes I found them at a local Asian grocery.

I also made the bean thread noodle separate and instead of shrimp stock I used coconut milk. I added red curry paste to the stock instead of pepper sauce. I like to set all the garnishes out so you can individually add what you like.

I used Rice fettuccine noodles because I could not find suggested noodles when I shopped for ingredients.

Great recipe! Serve with chopped basil cilantro mint and a slice of lime. Fantastic!

This was a good recipe for us newbies! It s a start for anyone who wants to go further with making Pho.

I also made rice noodles separate and used fresh spinach. Wonderful!

Even my very picky eater liked this! I used vegetarian broth and made my own shrimp stock. I couldn't find the kind of noodles suggested so I made Pad Thai rice noodles separately and added them to the bowls of steaming soup.

vietnamese-style shrimp soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Author : culinarychaos

Ingredients

Instructions

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