Silky Lemon Shrimp Soup with Rice Noodles - Gluten-free
Prep Time
10mins
Cook Time
15mins
Total Time
25mins
This vibrant soup features shrimp, spinach and rice noodles -- specially prepped eggs are whisked into the broth to create a no-cream, luxurious texture! More than enough protein to make it an entree soup! So yummy!
Course:
entree, entree soup, Main Course, Main Dish, Soup
Cook and rinse noodles for 3 to 4 minutes as directed on package, set aside.
In 2qt pot, add olive oil and onions and sautee for two to three minutes until softening. Add garlic and cook for another 1 minute, stirring constantly.
Add chicken broth and flavor packet* from noodles to pot and bring to light boil. Turn off heat.
Separate eggs, put whites in one bowl and yolks in another.
Whisk egg whites vigorously for 3 to 4 minutes by hand until soft peaks form. Set aside.
Lightly whisk yolks with lemon juice. Gently whisk this lemon yolk mixture into the airy whites.
Measure out approximately ¼ cup of the warmed chicken broth mixture and pour into egg mixture to temper about 1 tablespoon at a time, whisking immediately after each pour.
Slowly drizzle tempered egg mixture into broth, whisking continuously to prevent curdling or clumping of eggs. Texture should be smooth and creamy.
Turn heat back on medium and bring mixture to a simmer.
Add raw shrimp and simmer for approximately 5 minutes or until shrimp are pink and cooked through.
Stir in prepared rice noodles and chopped spinach until wilted.
Divide among two serving bowls and sprinkle with lemon zest, if desired.
Recipe Notes
If using different rice noodles, use about 4.75 ounces or 135g. If no spice packet, just add a 1/2 teaspoon ground white pepper.