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Ginger Soy Shrimp Noodle Soup

Ginger Soy Shrimp Noodle Soup

For this shrimp noodle soup, freezer staples like peas and shrimp bulk up a lemony-broth with fresh ginger and soy sauce for a quick dinner. This recipe uses broken pieces of linguine, but you could use any type of pasta.

Calories
110
Carbohydrates
21g
Protein
10g
Potassium
721mg
Fiber
4g
Sugar
4g

Ingredients

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped onion

  • 2 teaspoons grated fresh ginger

  • 2 cloves garlic, minced

  • 2 tablespoons lemon juice

  • 4 cups low-sodium vegetable broth

  • 2 tablespoons less-sodium soy sauce

  • 1/4 teaspoon crushed red pepper

  • 4 ounces linguine pasta, broken into shorter pieces

  • 1 1/2 cups coarsely chopped baby bok choy

  • 1 pound frozen large shrimp, thawed, peeled, and deveined

  • 1 cup frozen peas

  • chili crisp, for garnish

Direction

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, 1 minute. Add lemon juice, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pan.

  2. Add broth, soy sauce, and crushed red pepper. Bring to boiling. Add pasta. Cook according to package directions, adding bok choy, shrimp, and peas for last 3 minutes of cooking time. Garnish with chili crisp.

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