Shrimp Noodle Soup Recipe

This shrimp noodle soup takes under 20 minutes to whip up and makes for a satisfying light, low fat meal.

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1 package Japanese ramen noodles
3-4 cups chicken broth
1 tablespoon tamarind paste
* A substitute to tamarind paste is 1 Tablespoon lime juice and 1 Tablespoon brown sugar
2 cloves garlic, minced
1 lb shrimp, raw, peeled & deveined
1-2 stalks green onion, sliced thin for garnish
1 small red onion, chopped into thin rounds


In a medium heavy bottom pot, heat broth over med-high heat.

Stir in tamarind (or substitute) and minced garlic.

When the chicken broth comes to a boil, add the noodles until softened.

Add shrimp and cook for 2-3 minutes.

Once the shrimp has turned pink and cooked through, remove from heat and stir. Season to taste with salt & pepper if desired.

Ladle the soup into a serving bowl and garnish with green and red onions; serve hot.

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