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113 g thin rice noodles, such as vermicelli or stick (measure loosely by grabbing a handful about 1 in. diameter)
6 cups chicken broth
3 cups thinly sliced bok choy
1 375-g pkg peeled frozen shrimps
2 tsp soy sauce
2 green onions, chopped
2 tbsp chopped cilantro
1 tsp toasted sesame oil
1 tsp chili-garlic sauce, sambal oelek or sriracha sauce (optional)
Bring a medium pot of water to a boil. Add rice noodles and cook 2-7 minutes, until al dente. (Beware of mushy noodles!) Drain, rinse with cold water and drain again.
In a large pot, bring the chicken stock to a boil. Add bok choy, shrimp and soy sauce, and cook, uncovered, until shrimp are pink and cooked through, and broth is hot - about 4 minutes.
Place an individual serving of noodles in each bowl, ladle soup overtop, then garnish with green onions, cilantro, sesame oil and chili-garlic sauce, to taste.
Makes 4 servings.
In a serving: 245 calories, 24.4 g protein, 3.1 g fat, 27.4 g carbohydrates
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