Ingredients

• 500 g - fresh shrimp, peeled and deveined
• 200 g - rice vermicelli
• 2 quarts - chicken broth
• 1 - onion, chopped
• 2 cloves - garlic, minced
• 1 tbsp - minced fresh ginger root
• 1 pinch - crushed red pepper
• 1 cup - peeled, diagonally sliced carrots
• 1 cup - diagonally sliced celery
• 2 cups - snow peas
• 2 tbsp - soy sauce
• 2 tsp - vegetable oil
• 1/4 tsp - ground black pepper

How to Make Shrimp Noodle Soup

• In a large saucepan, over medium heat, cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes.
• Pour in broth, carrots and celery and bring to a boil.
• Reduce heat, cover and simmer for 5 minutes. Stir in snow peas and shrimp, cover and cook for 3 minutes.
• Break noodles into 2 inch pieces and stir into soup.
• Cover and cook 3 minutes more, until vegetables are tender and shrimp are pink.
• Stir in soy sauce and pepper and serve.