Asian Hot & Sour Noodle Soup

Did you know some sauces make great soup starters?

My husband taught me this trick.

And just in time too, because I used it for this little number when I had dipping sauce leftover after making these Asian Summer Rolls.

Do you like vermicelli noodles?

Then you’ll love Asian vermicelli noodles…

…they’re even more petite than the pasta variety.

How about red bell peppers, mushrooms and bamboo shoots?

This soup is loaded with them.

And baby shrimp?

Yep, they’re in here, too!

This soup is so savory, healthy and delicious…

…but in a blow-your-doors-off kind of way…

…as my husband would say.

Enjoy!

Asian Hot & Sour Noodle Soup

Servings: 4-6
Print

2-1/2 TBSP sugar
1/2 cup rice vinegar
1 TBSP + 1 tsp chili sauce, such as Sriracha
1/2 fresh lime, juice squeezed out
2 tsp low-sodium soy sauce
1 TBSP ginger paste
1/4 cup cilantro
1 tsp olive oil
1/8 tsp crushed red pepper seeds
1/2 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup finely shredded carrots
6 cups low-sodium chicken broth
1 cup Shitaki or Black Straw mushrooms or any variety, any hard stems removed
1 small can bamboo shoots
1 cup uncooked Thai or Asian Vermicelli noodles (or about one handful)
1 cup baby or salad shrimp
salt (optional)

1. Mix together first 7 ingredients and set aside.

2. In large saucepan add 1 tsp oil then saute crushed red pepper, Bell peppers, green onions and carrots, about 3 minutes. Add in the mix of first 7 ingredients plus chicken broth, mushrooms and bamboo shoots then bring to a boil.

3. Add uncooked noodles and shrimp, lower heat and simmer about 2 minutes or until noodles are al dente. Remove from heat, taste for salt if needed. ModernHenHome.com