New soup, who dis? Snow days got me poking around in my freezer to see what I can make. Enter thelemonbowl ‘s Asian Noodle Soup with Shrimp and Wontons. Can’t believe I had all these ingredients on hand, but that’s the bright side of pandemic cooking, I guess. 🤷♀️. So glad I did because it was delicious! 🍜 (Definitely recommend the hoisin sauce to top) Enjoy! 👩🏻🍳
1 tablespoon sesame oil
1 teaspoon chili pepper paste
1 tablespoon garlic paste
2 tablespoons ginger paste
8 cups low sodium chicken broth
¼ cup soy sauce
¼ cup rice wine vinegar
16 fresh or frozen shrimp peeled and deveined
32 frozen dumplings such as chicken cilantro sold at Costco
salt and pepper to taste
16 ounces rice noodles prepared according to package instructions
– hoisin sauce sriracha, sliced onion, cilantro and jalapeno slices – optional garnish
Heat sesame oil in a large soup pot over medium heat until warm, about 30 seconds.
Stir in chili pepper, garlic and ginger paste and heat for 30 seconds allowing flavors to develop.
Pour in chicken broth, soy sauce and rice vinegar then bring pot to a boil by increasing heat to high.
Add shrimp and wontons to the pot and bring back to a low boil then reduce heat to low and cook for 3 minutes.
Check for seasoning and add salt or pepper to taste.
Divide cooked rice noodles between four bowls and ladle shrimp and wonton soup mixture on top.
Garnish with cilantro, sliced onion, jalapeno slices, hoisin and sriracha if you wish.