Name: Ginger Soy Shrimp Noodle Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 2 tablespoons lemon juice; 4 cups low-sodium vegetable broth; 2 tablespoons less-sodium soy sauce; 1/4 teaspoon crushed red pepper; 4 ounces linguine pasta, broken into shorter lengths; 1 1/2 cups coarsely chopped baby bok choy; 1 pound frozen large shrimp (31-35/pound), thawed, peeled, and deveined; 1 cup frozen peas; Chili crisp, for garnish

Ginger Soy Shrimp Noodle Soup

For this shrimp noodle soup, freezer staples like peas and shrimp bulk up a lemony-broth with fresh ginger and soy sauce for a quick dinner. This recipe uses broken pieces of linguine, but you could use any type of pasta.

25 min total 15 min prep 10 min cook 4 333 cal

Instructions

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1 Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, 1 minute. Add lemon juice, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pan.
2 Add broth, soy sauce, and crushed red pepper. Bring to boiling. Add pasta. Cook according to package directions, adding bok choy, shrimp, and peas for last 3 minutes of cooking time. Garnish with chili crisp.