Total Time
30mins
Prep 5 mins
Cook 25 mins

This recipe is from a Cooking Light magazine. You can adjust the heat level to your liking. I am submitting the recipe as printed in the book. However, when I made it, I couldn't find the rice sticks for the recipe, I subbed in soba noodles for this. When I go shopping in a bigger area, I will look for the rice sticks at this one grocery store I like to go to.

Ingredients Nutrition

Directions

  1. Remove shrimp tails; set shrimp aside.
  2. Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
  3. Reduce heat, and simmer, uncovered 10 minutes.
  4. Strain broth mixture through a sieve into a bowl; discard solids.
  5. Heat oil in medium saucepan over medium-high heat.
  6. Add bell pepper, onion, and garlic; saute 3 minutes.
  7. Add reserved broth; bring to simmer.
  8. Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
  9. Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
  10. Serve with lime wedges.