Today was my day off and I had important things to do (read: finish up Broadchurch on Netflix). It’s also really damn cold, so I wanted something quick and easy that would warm me up. This soup definitely hit the mark.
I discovered this recipe on the Wegman’s app (the only app I use more than my calendar, I could go on for days about how much I love it), and made some adjustments based on the comments (there were more than a few that said it was too bland) and what I had in my cupboard.
You will need:
- 12- 16 oz. shrimp, peeled and deveined
- 1 qt. container of Wegman’s Thai culinary stock (you could also use regular chicken stock and spice it up to your liking)
- 1 tsp. Better than Bullion (or whatever brand soup starter you prefer)
- 3 c. water
- 8 oz. thin rice noodles
- 1 tbsp. diced fresh ginger
- 8 oz. package of fresh spinach (frozen can easily be substituted, especially if you want to avoid the graininess that can happen with fresh spinach in soups)
- 1/2 c. cilantro
- 1/2 tsp. crushed red pepper flakes
- dash of white pepper
- salt to taste
- Prepare rice noodles per instructions on box. Set aside.
- In a large pot, combine stock, water, bullion, and ginger. Bring to a boil.
- Add shrimp and noodles.
- Reduce heat and simmer on medium until shrimp begin to turn pink. (About 7 minutes)
- Add spinach, cilantro, red pepper, and white pepper. Simmer for an additional 5 minutes.
- Remove from heat and serve. Add salt to taste. Garnish with a little finely chopped green onion if you have it.
This recipe makes quite a bit — at least 8 servings. Mr. qSS and I had two generous bowls each and there is still a half pot left. I plan on taking it with me to feed my coworkers lunch tomorrow.
You can adjust the heat level by adding or subtracting the amount of pepper. I wouldn’t eliminate the white pepper completely because it adds some depth to the flavor, but the red pepper could go if you aren’t a fan of spice. I went a little wild with the pepper and it had a slow building heat that cleared out my sinuses without sacrificing flavor.