Quick, Easy -N- Fast Hot Shrimp and Vegetable Soup Recipe

1 T. oil

1 C. sliced shiitake mushrooms

1 baby bok choy, thinly sliced (about 2 cups)

3 (1/4-inch-thick) slices ginger

1 (10 1/2-oz.) can chicken broth

1/8 t. crushed red pepper flakes

2 T. finely chopped green onions

6 oz. frozen raw baby shrimp (see Note)

1 C. cooked rice

1 T. lime juice

Heat oil in medium pan.

Add mushrooms, bok choy and ginger and saute 5 minutes or until mushrooms are tender. Add broth and bring to boil.

Reduce heat to low. Add red pepper flakes, green onions and shrimp and simmer 7 minutes or until shrimp are cooked through.

Stir in rice and heat 1 to 2 minutes. Add lime juice. Remove ginger slices.

Serve hot.

Makes 2 servings.

Note: Frozen shelled raw shrimp can be dropped frozen into a simmering pot.
 

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