| Serving size: | 1 bowl |
| Number of servings: | 2 |
| Calories per serving: | 100 |
| Ingredients | Calories |
|---|---|
| 4 cups vegetable broth |
20
|
| 2 Tbsp fish sauce |
20
|
| 1 Tbsp lime juice |
8
|
| 1/4 tsp salt |
0
|
| 12 mint leaves |
2
|
| 1 chili pepper, sliced |
9
|
| 1/2 cup cremini mushrooms, sliced |
12
|
| 1 medium carrot, julienned |
25
|
| 10 sugar snap peas |
14
|
| 8 oz tofu noodles |
30
|
| 10 medium raw shrimp, shelled and deveined |
60
|
In a small sauce pot, add the vegetable broth, fish sauce, lime juice, chili pepper and salt. Bring broth to a simmer. Add mushrooms, carrots, sugar snap peas, shrimp and tofu noodles. Simmer soup for 1 minute, until shrimp is cooked and turns pink. Turn off the heat. Add mint leaves. Pour soup into two bowls. Garnish with a sprig of mint and a lime wedge. Serve.
Barbara's Tips
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To julienne the carrots I use a julienne peeler. A julienne peeler is a peeler with a serrated blade that cuts vegetables into thin even strips. It’s a nifty tool but if you don’t have one, you can cut the carrots into strips by simply using a knife. |
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Tofu noodles are Japanese noodles made from blending the root of the Konnyaku, a member of the yam family, and tofu. They have a different texture than regular pasta but they are perfect for using in soups in lieu of pasta because they are soft in texture. Tofu noodles come in different shapes. I like the fettuccine shape for this dish. You can find tofu noodles in the refrigerated section of the grocery store where the tofu is stocked. They come in bags filled with liquid. Make sure you drain and rinse the noodles well before adding them to the soup. They are precooked so they only need a minute in the broth to warm through. |
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You can use cooked shrimp in this recipe. In this case, add them to the soup at the very end so they don’t get overlooked and rubbery. |
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You can use any chili pepper for this dish, depending on how much spice you like. Jalapeño peppers work well. If you like a little more spice, Serrano chilies are a good choice. |
Essential Flavor Ingredients
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Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is a staple ingredient in many Asian dishes. It adds a rich and savory flavor to this broth.
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Chili peppers add heat to any dish. They give this broth a spiciness that warms you right through.
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Lime juice adds a zing to this broth. It’s tanginess balances well with the heat of the chili peppers and the saltiness of the fish sauce.
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Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste. They add a refreshing coolness to this broth that contrasts nicely with the heat of the chili peppers.
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