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.
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
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.
Stir vinegar mixture into stir-fried vegetables and cook until thickened. Add broth and simmer briefly.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 177mg 59%
Sodium 1287mg 53%
Carbs 50g 16%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.