Monday, September 23, 2013

#35 - Asian Shrimp and Noodle Soup

Thanks to a well timed cloud break, Caitlyn and I got to go for a little walk when she got home from daycare tonight.  In about 30 minutes we managed to make it as far as two neighbor's houses and back.  Along the way we explored numerous puddles, storm drains, a deer crossing the road, several choice gravel rocks, and shouted at the top of Caitlyn's lungs "HI!" to every neighbor we encountered.  Then it was back to indoor playing while Mama got dinner ready, inspired once again by my Trader Joe's cookbook but very much adapted with my own twist since several of the original ingredients are no longer carried by the store.  This was a recipe that Don picked out and it turned out really great.  It was especially fun because it's not something I would have originally gravitated to but so glad I did.  We would happily make this again.

2 cups chicken broth (I used homemade)
1 package TJ's frozen Tom Yum Soup
2 cups beef broth
1 cup water
Juice of 1 Lemon
6 ounces brown rice spaghetti noodles
8 oz shitake mushrooms
1 cup frozen small to medium already cooked shrimp
1 cup bagged stir fry veggies (with cabbage)
Siracha (for serving)
Soy Sauce (for serving)

Bring first five ingredients to a boil in a large pot.  Add noodles and cook about 5 minutes.  Add Shitake Mushrooms and cook about two minutes.  Add shrimp and stir fry veggies and cook another 4 minutes.  Serve with Siracha and Soy Sauce on the side for additional flavoring options.

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