vietnamese-style shrimp soup

Ingredients

• Servings: 6
• 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 (optional)
• 1 teaspoon hoisin sauce (optional)
• 20 peeled and deveined medium shrimp
• 1 (6.75 ounce) package long rice noodles (rice vermicelli)
• 2 green onions, chopped (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.