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Name: Kung Pao Shrimp Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 recipe Asian Broth (or 3 cups low-sodium chicken broth); 2 3-oz packages dry ramen noodles; 2 Tbsp rice vinegar dry sherry, hoisin sauce, and srirach of each; 1 Tbsp. Toasted sesame oil; 1 tsp. Cornstarch; 1 lb large shrimp peeled and deveined; 2 Tbsp peanut oil divided; 1/2 cup whole cashews; red pepper flakes; 1/2 cup carrot and red bell pepper of each, cut into matchsticks; 6 dried small red chile peppers; 1 Tbsp fresh gingerroot minced; 1 Tbsp. Garlic minced; Soy sauce or kosher salt to taste; Cilantro leaves and chopped scallions

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INGREDIENTS

1 recipe Asian Broth ; (or 3 cups low-sodium chicken broth)
2 3-oz packages dry ramen noodles
2 Tbsp rice vinegar dry sherry, hoisin sauce, and srirach ; of each
1 Tbsp. Toasted sesame oil
1 tsp. Cornstarch
1 lb large shrimp ; peeled and deveined
2 Tbsp peanut oil ; divided
1/2 cup whole cashews
red pepper flakes
1/2 cup carrot and red bell pepper ; of each, cut into matchsticks
6 dried small red chile peppers
1 Tbsp fresh gingerroot ; minced
1 Tbsp. Garlic ; minced
Soy sauce or kosher salt ; to taste
Cilantro leaves and chopped scallions

Servings

INSTRUCTIONS

Prepare Asian Broth. Cook noodles according to package directions (omit seasoning packet); drain and set aside.

Whisk together vinegar, sherry, hoisin, sriracha, sesame oil, and cornstarch in a bowl until cornstarch dissolves; set aside.

Stir-fry shrimp in 1 Tbsp. peanut oil in a large nonstick skillet over high heat for 2 minutes. Add cashews and pepper flakes; stir-fry until shrimp are firm, 1?2 minutes more. Remove shrimp and cashews from skillet; wipe skillet with a paper towel and return it to the burner over high heat.

Add remaining 1 Tbsp. peanut oil; stir-fry carrot, bell pepper, and chiles until lightly charred, 1?2 minutes. Stir in gingerroot and garlic; cook 1 minute. Add reserved vinegar mixture and simmer 30 seconds. Pour in prepared broth, simmer 1?2 minutes, and season with soy sauce. Serve soup over noodles and shrimp; garnish with cilantro and scallions.

NOTES

Forget Chinese take-out! Make this soup instead.

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Kung Pao Shrimp Soup

1 recipe Asian Broth (or 3 cups low-sodium chicken broth)
2 3-oz packages dry ramen noodles
2 Tbsp rice vinegar dry sherry, hoisin sauce, and srirach of each
1 Tbsp. Toasted sesame oil
1 tsp. Cornstarch
1 lb large shrimp peeled and deveined
2 Tbsp peanut oil divided
1/2 cup whole cashews
 red pepper flakes
1/2 cup carrot and red bell pepper of each, cut into matchsticks
6 dried small red chile peppers
1 Tbsp fresh gingerroot minced
1 Tbsp. Garlic minced
 Soy sauce or kosher salt to taste
 Cilantro leaves and chopped scallions

Prepare Asian Broth. Cook noodles according to package directions (omit seasoning packet); drain and set aside.

Whisk together vinegar, sherry, hoisin, sriracha, sesame oil, and cornstarch in a bowl until cornstarch dissolves; set aside.

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 4

Calories: 559
Calories from Fat: 264 (47%)

Amt Per Serving		% DV

	Total Fat 29.3g	39 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 7.8g
Cholesterol 170.5mg		52 %
Sodium 799.6mg		28 %
Potassium 635.7mg		17 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 41.2g
Protein 31.1g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 559

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