Rice Noodle Soup

There are times when I crave this soup. I think it's the cilantro, or maybe it's the tender shrimp... You'll notice when you read the recipe, it's not terribly precise. Soup rarely is.

8 oz package thin rice noodles (I use Thai Kitchen brand)
4 cups chicken or vegetable stock
1 lb medium shrimp, cleaned and shelled (save the shells!) You can also use uncooked cubed chicken.
1/2 lb baby bok choy, broccoli or celery
1 cup sliced mushrooms (canned work ok)
2 tbsp fish sauce (I sometimes don't have it and omit it)
1 tbsp chopped cilantro (I usually only have dried)

Cook noodles according to package directions (usually boil water, let the noodles stand in the heated water off heat then rinse them with cold water.) Divide the noodles between 4 bowls.

Meanwhile, if you saved the shells from the shrimp, put the shells into the chicken stock and microwave it for one minute. (If you didn't, that's ok.) Remove the shells.

Add the chicken stock and one cup of water to a pot and bring to a boil. Reduce to heat to medium, add the shrimp, vegetables and mushrooms and cook until the shrimp are cooked through (opaque) and vegetables are tender. Stir in the fish sauce and cilantro. Remove from heat.


Fill each bowl of noodles with hot soup, taking care to evenly distribute all the ingredients (no hogging shrimp!)