Rice Noodle Seafood SoupThis soup
is versatile, quick to prepare, nutritious and tasty. You can serve this as a
low-cal meal in itself, or as an introduction to a more elegant meal. Any of the
main ingredients can be modified. For example, if scallops aren't available, use
some crab meat or imitation crab. If some vegetable ingredients aren't
available, substitute something else, or leave it out.
- 1 can chicken broth plus 1 can water.
- 4 large raw prawns, shelled and sliced into chunks.
- 4 large scallops, quartered (or 4 oz. small bay scallops).
- 1 small can peeled straw mushrooms.
- 1 can baby corn (whole baby corn on the cob, not kernals).
- 1 head baby bok choy, chopped.
- 3 spears asparagus, sliced.
- 1 green onion, diced.
- 3 tbsp. fresh cilantro, chopped.
- 1/4 lb. Bean sprouts.
- 1 pkg vermicelli rice noodles.
Soak the rice noodles in hot tap water for about 20 minutes. In a medium sized
pot, heat the chicken broth and water. When the liquid comes to a boil, add the
prawns and scallops and reduce the heat to a simmer. When the shrimp turn pink,
add the mushrooms, corn, bok choy and asparagus. In serving bowls, place
beansprouts and then cover with the rice noodles. Add the green onions and
cilantro as a garnish in the soup, and serve in the bowls with the sprouts and
rice noodles.
- Yields: 4 servings
- Preparation Time: 15 minutes
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