Spicy Shrimp Noodle Soup

This is a recipe I got out of cooking light magazine a few years ago.  It is a yummy light soup that is low in calories and huge in flavors.  Neale and I both love this with a salad.

Spicy Shrimp Noodle Soup

Ingredients

4 cups unsalted beef broth (I use my homemade broth but store brought works too).
1 tbsp. minced garlic
1 tbsp. sambal oelek (chili sauce)
1 teas. fish sauce
1 teas. soy sauce
2 cinnamon sticks
1 8oz clam juice
 1 tbsp. minced ginger
1 star anise
 1 lb shrimp, peeled and deveined
3 cups fresh shitake mushrooms
 4 ounces noodles - we use buckwheat but you can use rice or soba - any oriental noodle
1/2 bean sprouts - I like fresh but had to settle for canned this time
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
The juice of 1 lime

Combine first 10 ingredients in a large saucepan (through the star anise). Bring to a boil, reduce the heat and simmer for about 10 minutes.  Add mushrooms and simmer another 5. 

Add noodles and boil in the soup until soft.  Add shrimp, green onion, and bean sprouts, cook about 30 seconds and turn off heat. Discard the anise and the cinnamon sticks.  Add the cilantro, basil, and lime juice.  Serve.

 So since I am in the zone and cannot eat the noodles, I opted to add bok choy and wakame sea vegetables for carbs.  I added the those when I added the noodles to his Lordships. Mine looked like this: