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