Recently, I shared a soup recipe with you that I learned how to make with my dear friend Sara and promised I'd be sending another tasty soup recipe your way again this week. I found the recipe below in one of my many magazine subscriptions (I can't recall exactly which one) and doctored it a bit to make it "mine." The big change that I made was adding in egg noodles to create a more filling and satisfying meal since some soups can leave you craving something more if eaten alone.
As I do with many things I make at home, I invited my neighbor over to taste-test the finished product and it's been approved as a truly appetizing meal that I should keep on my list of go-to's in the case of last-minute company for dinner.
If you end up trying this one at home, I'd love to hear how it turns out and what variations you make with yours.
Spicy Peanut-Shrimp Soup
4 cups low-sodium chicken stock
2 cloves garlic, sliced
2 small red chillies, sliced
1 Tbsp freshly grated ginger
2 Tbsp fish sauce
1/4 cup natural peanut butter
2 cups baby spinach
1 scallion, thinly sliced
1 lb of shrimp
1. In a medium saucepan, simmer stock, garlic, chillies, ginger, and fish sauce for 10 minutes.
2. Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
3. To serve, fill bowls with baby spinach. Ladle soup over the leaves and garnish with scallion.
Note: Red Boat is a recommended fish sauce brand to consider buying if you don't already own this product. I also used egg noodles to make this a more filling meal.
Yields: 4 servings
**Nutritional info per serving:
11g fat (2g sat fat)
177 mg cholesterol
390 mg sodium
**All nutritional info is approximate in recipes that yield a range of servings, numbers are based on the highest number of servings.
Signing Off Satisfied with Soup,