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Lunch / Dinner

Kung Pao Shrimp Soup

Thinking about Chinese takeout tonight? Make this soup instead. It’s got the flavor and fiery “pow” of traditional kung pao, and goes from stovetop to bowl quickly. The only thing it lacks is the white paper box.

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Ingredients

Lemongrass is a fragrant reed with intense citrus flavor. Ketchup-like sriracha is a spicy chile paste, pungent fish sauce gives foods saltiness and depth, and toasted sesame oil provides a nutty flavor. All can be purchased at Asian markets

Instructions

Prepare Asian Broth. Cook noodles according to package directions (omit seasoning packet); drain and set aside.

Whisk together vinegar, sherry, hoisin, sriracha, sesame oil, and cornstarch in a bowl until cornstarch dissolves; set aside.

Stir-fry shrimp in 1 Tbsp. peanut oil in a large nonstick skillet over high heat for 2 minutes. Add cashews and pepper flakes; stir-fry until shrimp are firm, 1–2 minutes more. Remove shrimp and cashews from skillet; wipe skillet with a paper towel and return it to the burner over high heat.

Add remaining 1 Tbsp. peanut oil; stir-fry carrot, bell pepper, and chiles until lightly charred, 1–2 minutes. Stir in gingerroot and garlic; cook 1 minute. Add reserved vinegar mixture and simmer 30 seconds. Pour in prepared broth, simmer 1–2 minutes, and season with soy sauce. Serve soup over noodles and shrimp; garnish with cilantro and scallions.

Cashews take the place of traditional peanuts in this soup. Stir-fry them with shrimp to toast lightly.

Cashews take the place of traditional peanuts in this soup. Stir-fry them with shrimp to toast lightly.

Stir vinegar mixture into stir-fried vegetables and cook until thickened. Add broth and simmer briefly.

Stir vinegar mixture into stir-fried vegetables and cook until thickened. Add broth and simmer briefly.

Nutritional Facts

Tags: Easy, Quick, Side Dishes, Lunch, Dinner, Asian, Soup

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