2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 lb. shiitake mushroom caps, sliced, a couple cups
1 medium bok choy, trimmed and cut into 3 inch pieces then cut in sticks lengthwise
Salt and pepper
1 quart chicken broth
1 C. seafood stock or 1 C. clam juice
1 1/2 lb. medium peeled and deveined shrimp
1/2 lb vermicelli
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Instructions
Heat a medium soup pot over medium high heat. Add vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
Originally Submitted
9/21/2014
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