Spicy Shrimp & Bok Choy Noodle Soup
3 tbsp Vegetable oil
2 tsp Crushed red pepper flakes
4 Cloves garlic chopped
2 inches ginger root peeled and grated
½ lb brown mushrooms sliced
1 bok choy trimmed and cut into 3” pieces
1 qt low sodium chicken broth
1 cup clam juice
1 lb Medium shrimp peeled and deveined*
8 oz vermicelli (thin spaghetti)
4 Green onions cut into 3” pieces, then shredded lengthwise into thin strips
Supplies You'll Need:
Measuring cups
Measuring spoons
Cutting board
Chef knife
Grater
Large pot (stockpot) with lid
1
In stockpot, heat oil, crushed red pepper, garlic, ginger, mushrooms, and bok choy.
2
Add chicken broth and clam juice. Cover and bring soup to a boil.
3
Add shrimp and vermicelli: cook 3 minutes.
4
Serve sprinkled with green onions.
Nutrition Facts
4 servings
Serving size
2 cups
- Amount per serving
- Calories408
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2.5g13%
- Sodium 480mg21%
- Total Carbohydrate 28g11%
- Dietary Fiber 2.75g10%
- Protein 41g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
3 tbsp Vegetable oil
2 tsp Crushed red pepper flakes
4 Cloves garlic chopped
2 inches ginger root peeled and grated
½ lb brown mushrooms sliced
1 bok choy trimmed and cut into 3” pieces
1 qt low sodium chicken broth
1 cup clam juice
1 lb Medium shrimp peeled and deveined*
8 oz vermicelli (thin spaghetti)
4 Green onions cut into 3” pieces, then shredded lengthwise into thin strips
Supplies You'll Need:
Measuring cups
Measuring spoons
Cutting board
Chef knife
Grater
Large pot (stockpot) with lid
