Asian Rice Noodle and Shrimp Soup

Asian Rice Noodle and Shrimp Soup
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons fresh lime juice
  • ½ pound medium shrimp, peeled and deveined (about 20 shrimp)
  • 2 tablespoons chopped fresh cilantro
  • 1 ½ teaspoons low-sodium soy sauce
  • 3 ounces thin rice noodles
  • 2 teaspoons canola oil
  • 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
  • + 6 more ingredients
    • 4 ounces sliced shiitake mushroom caps (about 2 cups)
    • 2 teaspoons sesame oil, divided
    • 2 sliced scallions
    • 4 cups (32 ounces) boxed low-sodium vegetable broth
    • 2 tablespoons fresh mint leaves
    • 2 grated carrots (about 1 cup)

1. Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside. 2. Add canola oil to pan; sauté mushrooms over medium heat, sti...

View full recipe at My Recipes

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