- 32 ounces chicken broth
- 1 cup water
- 2 bay leaves
- 1 tablespoon fish sauce
- 1 tablespoon shrimp bouillon
- 1 teaspoon soy sauce
- 1 teaspoon chicken bouillon
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 carrots, diced
- 6 stalks celery, diced
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 ounces spaghetti
- 1 pound shrimp (31-40 per pound), peeled and deveined
- 4 cups fresh spinach, chopped
- 1/4 cup dry white wine
- 2 teaspoons minced fresh ginger root
- 2 teaspoons chopped lemongrass
- 1 tablespoon sesame oil
- 1 pinch ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.
- Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
- Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more.
04/02/2018
recipepes.com
Asian-Style Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories
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