Bright & Spring-y Shrimp Soup by Foodie’s Chef Laura Brennan - Foodies Markets
This is a light and delicious and relatively(!) quick soup. Be sure to purchase shrimp in their shells, as you will use the shells to make a shrimp broth. While the broth is simmering the rest of the...
Ingredients
- <b>Broth:<b/>
- 14-16 ounces of shell-on shrimp (I used u2018E-Z Peelu2019 shrimp, size 22/30)
- 1 whole lemon
- 1 bay leaf
- Pinch of kosher salt
- 5 cups cold water
- soup base
- peeled shrimp from above
- 2 tablespoons finely minced shallots
- white parts from 2 scallions, finely sliced (green parts used below)
- u00bd teaspoon granulated garlic
- 3 tablespoons vegetable oil
- 2 bunches baby bok choy
- 1-inch piece of fresh gingerroot
- Kosher salt
- <b>To finish:</b>
- 1 bag (8 ounces) Pasta Zero Shirataki Spaghetti Pasta*
- green parts from 2 scallions, finely sliced
- dash rice wine vinegar
- freshly ground black pepper (straight from the peppermill, please !!)
- optional: crispy fried onions (I used Frenchu2019s Crispy Fried Onions.)
- *Pasta Zero Shirataki Spaghetti Pasta is a gluten free, vegan and zero carb substitute for wheat pasta.
- It is made from the root of the Konjac plant. It is firmer (chewier) than wheat pasta. It looks a bit
- like rice noodles. Feel free to substitute any noodles of your choice.
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