Shrimp Noodle Soup
Serve with spring rolls for a full meal.

Serves: 6

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 pinch crushed red pepper flakes
• 8 cups fat-free chicken broth
• 1 cup peeled, sliced carrots
• 1 cup diagonally sliced celery
• 2 cups fresh snow peas
• 12 ounces fresh shrimp, peeled and deveined
• 4 ounces rice vermicelli
• 2 tablespoons reduced sodium soy sauce
• 1/4 teaspoon ground black pepper

• Chopped Cilantro for garnish

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 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve hot.

Per Serving: 196 Calories; 3g Fat (9.9% calories from fat); 27g Protein; trace Saturated Fat; 26g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 980mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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