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Rice noodles and shrimp soup

Leftover rice noodles is good for stir fry or soup,every time I made cold spring rolls I always had leftover rice noodles,so this time I use them for a soup mixed with shrimp and vegetables
normally I cook with any vegetables what I have on hand and adding seafood or  thinly sliced meat if you like and add sliced Thai chili if you like more spicy, I like hot spicy foods :)

Ingredients : estimates
4 oz rice noodles ( cooked or soak in the water follow a directions )
4 oz raw shrimp
1 can 8 oz young corn /baby corn
1 can 15 oz peeled straw mushroom
1 clove garlic ( chopped )
2 clove shallots ( chopped )
1 tbs sesame oil
2 cube chicken bouillon  with 3 cup of water
2 tsp Chinese five spice
1/2soy sauce
1 tsp black pepper
1 Thai chili/chopped ( optional )
chopped cilantro or green onion



preparation :
in the medium/ large soup pan heat sesame oil on medium high temperature
fry chopped garlic and shallots until cook
add chicken bouillon and water ( chicken stock )
season with Chinese five spice,black pepper,sliced Thai chili and soy sauce
simmer until boiling
add shrimp,and vegetables cook about five minutes or so
add soft rice noodles if use leftover,cook for awhile
serve immediately,topping with chopped green onion or cilantro

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Comments

  1. PeggyDecember 30, 2011 at 11:21 AM

    This soup sounds really delicious Ridwan =) The spicier, the better in my book!

    ReplyDelete
  2. Liz That Skinny Chick Can BakeDecember 30, 2011 at 6:29 PM

    I love Asian noodle soups...and this looks to be a winner! Thanks!

    ReplyDelete
  3. Kitchen SimmerDecember 30, 2011 at 7:56 PM

    Sounds like one hearty and delicious soup! All the best for 2012!!

    ReplyDelete
  4. Nava KDecember 31, 2011 at 5:34 AM

    Yes, lovely noodle soup, simply our kind of food. The veges inside makes it even more yummy.

    ReplyDelete
  5. AnonymousJanuary 1, 2012 at 5:14 PM

    You vegetarian recipes always grab my attention! I just can't resit soup too!

    ReplyDelete

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