Trini Shrimp Soup Noodles With Cilantro

2 days ago 4

Democracy Dies successful Darkness

When Grace Young turns stir-fry leftovers into soup, she looks for ways to alteration the flavor: Here it's with ginger, which improves store-bought chickenhearted broth; crushed reddish capsicum flakes, which adhd a spark of heat; and toasted sesame oil, which provides unmistakable depth.

Many varieties of Chinese wheat noodles are disposable astatine ample Asian supermarkets and are good for this recipe; we utilized Wel-Pac brand, disposable astatine Whole Foods Market connected P Street.

From cookbook writer Grace Young.

Ingredients

1 1/2 cups Chinese Trinidadian Stir-Fried Shrimp With Rum (see related recipe)
3/4 cupful to 1 cupful low-sodium chickenhearted broth
Two 1/4-inch-thick slices peeled ginger root, smashed
Pinch crushed reddish capsicum flakes
2 ounces dried island wheat noodles (see headnote)
2 teaspoons toasted sesame oil
1 1/2 teaspoons low-sodium soy sauce
1/4 cupful cilantro sprigs

Nutritional Facts

Per serving

Calories
640
Fat
22 g
Saturated Fat
4 g
Carbohydrates
59 g
Sodium
1620 mg
Cholesterol
230 mg
Protein
44 g
Fiber
3 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Grace Young.

Tested by Grace Young and Joe Yonan.

Published October 12, 2010

Updated March 13, 2026