Categories: Main Dish, Rachael Ray, Shrimp

Ingredients

• 3 tablespoons vegetable oil, 3 turns of the pan
• 2 teaspoons crushed red pepper flakes
• 4 cloves garlic, chopped
• 2 inches ginger root, peeled and cut into very thin matchsticks or grated
• 1/2 pound shiitake mushroom caps, sliced, a couple of cups
• 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
• Salt and pepper
• 1 quart chicken broth
• 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
• 1 1/2 pounds medium peeled and deveined shrimp
• 1/2 pound vermicelli (thin spaghetti)
• 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions

1. Heat a medium soup pot over medium-high heat.

2. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper.

3. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

4. Add shrimp and noodles and cook 3 minutes.

5. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more.

6. Adjust salt and serve.

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