- 4 tsp fresh lime juice
- 1 Tbsp ginger root, fresh, peeled and grated
- 1 Tbsp low sodium soy sauce
- 1 tsp packed light brown sugar
- 1 tsp dark sesame oil
- 3 clove(s), medium garlic clove(s), minced
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 6 cup(s) fat free vegetable broth, or fish broth, or bottled clam juice
- 6 oz uncooked capellini, thin, or dried Chinese noodles
- 1 pound(s) uncooked shrimp, medium, peeled and deveined
- 1/2 pound(s) Cremini mushrooms, sliced, or any white mushrooms
- 1/4 pound(s) snow peas, fresh, trimmed and sliced diagonally in half
- 2 medium uncooked scallion(s), trimmed, and sliced diagonally in half
- 2 Tbsp cilantro, fresh, chopped
Combine the lime juice, ginger, soy sauce, sugar, oil, garlic, coriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro. Yields generous 1 1⁄2 cups per serving.
- If you have time, you can let the lime-spice mixture sit in the refrigerator, well covered, for up to two days.