1: Bring a pot of water to boil for rice noodles.
2: In a large pot over hight heat, heat chicken stock. Add lemongrass, ginger, fish sauce, jalapeno, and cherry tomatoes as liquid comes to a boil. When it reaches boil, reduce to a low simmer, and place a lid on pot slightly ajar, and simmer 10 minutes.
3: Cook rice noodles, drain, and rince.
4: Add brown sugar and shrimp to soup and simmer until shrimp is cook, about 3 minutes. When shrimp is pink, add noodles, cilantro, and scallions, and serve. Noodles can also be portioned into bowls with soup ladled over them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (482g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 124.5mg||38 %|
|Sodium 1073.6mg||37 %|
|Potassium 676.6mg||18 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 31.3g|
|Protein 25.2g||36 %|
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Calories per serving: 288
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