Mai-Thai Good Shrimp Soup
Thai-style rice noodle mixes can be found in the Asian food section of grocery stores. The noodles come with seasoning packet and flavored oils.
1 (28-ounce) carton chicken broth
1 cup water
1 small zucchini, cut into small chunks
1 Thai-style rice noodle mix with lemongrass
1 Thai-style rice noodle mix with ginger
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh basil
1 pound medium frozen shrimp, thawed, peeled
1/2 cup sliced baby carrots
1 cup snow peas
1 (14-ounce) can unsweetened coconut milk (not cream of coconut)
1 bunch green onions, chopped
In a medium soup pot, bring chicken broth and water to a low boil. Add chunks of zucchini; cover, and boil 5 minutes. Mix dry rice noodles with their seasoning packets and oils, then add to chicken stock. Add red pepper, basil, shrimp, carrots, and snow peas. Simmer 3 minutes, or until shrimp turns pink. Stir in coconut milk, and continue simmering until smooth. Toss in green onions right before serving. Sprinkle soup with toasted coconut, if desired. Serves 4.
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