30 minute Very Spicy Shrimp “Vietnamese” Soup

Macros  |  Serving Size
Protein 21g | Fat 5g* | Carbs 105g
% Calories of Macros  |  Serving Size
Calories 552 | Protein 30% | Fat 42% | Carbs 28% Nutrients  |  Serving Size Fiber 5g | Sodium 517mg | Sat. Fat 1g

INGREDIENTS (Serves 4)
48 oz. (6 cups) low sodium broth or low sodium bouillon 
1 tsp. fish sauce
½ tsp. ginger (optional)
1 tbsp. minced garlic
1 tsp. onion powder
1-2 tsp. five spice seasoning
1 lb. frozen shrimp with shells
1 jalapeno (remove seeds from one half of the jalapeno)
1 tbsp. sriracha sauce
2 tsp. sugar
1 cup frozen shelled edamame or mixed vegetables
1 lb. 1/8th inch wide rice noodles (Bahn pho) Hoisin Sauce (optional) Bunch of green onions
1 bunch Fresh Mint Leaves
1 bunch Fresh cilantro
½ cup Fresh Basil

DIRECTIONS

In a very large pot, place the broth (if using bouillon, following package directions to make 48 oz.), spices, jalapeno, siracha, and frozen shrimp. Bring to a boil for one minute, turn heat down to allow for a simmer (medium heat). Once the shrimp appears pink, remove from heat and strain the broth to retrieve the shrimp.   Add the broth back to the pot and keep simmering, add the edamame or mixed vegetables and simmer until tender. Peel the shrimp and set aside.
  
Meanwhile bring 5 cups of water to boil in a separate large pot.  Remove from heat and add the rice noodles.  Cover and let steam/cook until tender. about 5 to 6 minutes. Strain and run cold water over noodles to stop cooking.

Place 1/4th of the noodles in a very large bowl along with 1/4th of the peeled shrimp.   Cover with broth.  Garnish with 1/4th the onions and as much fresh herbs listed, as desired.   Flavor with additional siracha and hoisin (if using) to desired taste.

DIETITIAN TIPS

The next time you are in a grocery store, look for an item that appears in your favorite dish you order out at an ethnic restaurant and review the Nutrition Facts Panel and assess.  See if there is a way that you can incorporate one or two items every few months into your family meals.   

Nutrients need to nourish, while promoting optimal health and limiting disease, does not change significantly from country to country.  Diving deep when looking at climate, growing patterns and access, from a food anthropology perspective, we humans regardless of where we were on the planet and the growing conditions and food sources, were able to intuitively figure out a way to nourish our bodies and thrive.  When world trade began, we all then began to experience different plants and other items.  Many of the fruits and even pasta was introduced and spread through the world due to beginning of world trade via exploration and shipping.   Just think, not too long ago, pizza, spaghetti and rice, and a whole host of herbs and spices were foreign to us here in the Americas.  As well as many of our American favorites are now throughout the world.

Consuming a nutritious diet can get boring over time, so consider doing like our ancestors worldwide did and try other foods.   Remember, there were no restaurants back then, either. Home cooks had to experiment.   Give “international” foods a try by finding a recipe like this.  Then continue adding your own spin.  You never know, you may invent a dish that 200 years from now is mainstream.

NOTE

Make this dish a bit more colorful by adding a mix of frozen, plain stir-fry vegetables or fresh snow peas.   For those watching the amount of carbohydrates in their diet, consider cutting the amount of rice noodles in half and substituting with the stir fry mix. Consider adding a little tang by squeezing in a little fresh lime juice just before serving.