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Asian-Inspired Rice Noodle Soup (Microwave)

By Greeny4444

Added April 04, 2012 | Recipe #477331

Categories: Clear soup Soups & stews Shellfish

Photo by Greeny4444

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Total Time:

Prep Time:

Cook Time:

20 mins

5 mins

15 mins

Greeny4444's Note:

I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

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Ingredients:

Servings:

Units: US | Metric

3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)

Directions:

1

Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
2

Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
3

Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).