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Spicy Shrimp with Rice Noodles
Description
Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.Ingredients
Makes
6-8
- 1 package (7 ounces) Thai thin rice noodles
- 2 1/4 ounces Fond de Poulet Gold® dissolved in 7 cups hot water
- 1 tablespoon peeled and chopped fresh ginger
- 1 pound small raw shrimp (41-50 count), peeled, deveined; tails removed
- 6 ounces fresh baby spinach
- 1/2 teaspoon red pepper flakes (crushed red pepper)
- 1/4 teaspoon ground white pepper
- 1/2 cup cilantro, chopped
- Salt and ground black pepper
Methods/steps
- Soak the rice noodles in warm water for 10 minutes, then drain them. (Note: Noodles will absorb broth if they're not soaked long enough in water.)
- Combine the dissolved Fond de Poulet Gold®, soaked rice noodles, and ginger in a large soup pot and bring to a simmer over medium heat. Cook 8-10 minutes.
- Stir in the shrimp, baby spinach, red pepper flakes, white pepper, and cilantro, return to a simmer, and cook for 5 minutes, until the shrimp is opaque and curled and the noodles are tender. Season to taste with salt and black pepper.
