Thai Shrimp Soup

This was probably one of the first recipes that I made from this particular WW cookbook (In One Pot). I made it for my entire family (brothers, parents, etc) and they all loved it and there is no way that anyone would say that this was a WW recipe. Its just that good.

Thai Shrimp Soup
Serves: 4
Points: 4

Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro

1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.

2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.

3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.

TASTY!