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Asian Soup with Shrimp


This is so easy it cooks up in 15 minutes

5 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

1/2 whole jalapeño pepper

4 cups bok choy cut into spoon size pieces

One package of ramen noodles  without the seasoning package or 1/2 package rice noodles. I had leftover lasagna noodles so I used them but next time I would use a lighter noodle.  Rice would also be nice.

One cup sugar snap peas

One cup chopped broccoli only use the flowers cut into bite size pieces

1/2 pound (71 count )peeled and deveined shrimp or add a little more if you want. They are so small and fit on a spoon perfectly.

Do not buy those tinny, tiny shrimp because I don’t think they taste like shrimp.

1 tablespoon rice vinegar

1/2 cup sliced basil

Bring the broth, jalapeño and soy sauce to a boil.

Add the shrimp and cook for three minutes.

Add the bok choy, broccoli, noodles, rice vinegar, pea pods

Cook till everything is cooked  about ten minutes.

Take out the hot jalapeño and discard or give it to the bravest person at the table.

I served this with Asian chicken wings, crab rangoon and egg rolls.

What a meal!



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