340 g frozen uncooked shrimp-peeled
900 ml carton chicken broth
8 oz pkg sliced mushrooms
2Tbsp minced fresh ginger (1 1/2 tsp grated)
3 Tbsp white vinegar
1 tsp sugar
1/4 to 1/2 tsp hot chili flakes
1 tsp dark sesame oil
1 inch bundle rice noodles
2 green onions sliced
Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, 1/4 tsp chili flakes, sugar and sesame oil. Bring to a boil.
Break noodles so they are about 4in long , separate and add to soup. Simmer, uncovered over medium heat for 4 min, stirring to keep shrimp separated.
Stir in shrimp. Cover and continue simmering until shrimp are bright pink and noodles tender, about 3 more min.
Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.
(I used frozen cooked shrimp and it was wonderful!)
NI: 3 g fat, 24 g carbs, 2g fibre, 214 calories (4 servings)