As aired on April 19, 2012
      Recipe courtesy of The Gluten Free Institute

      1 1/2 quarts chicken stock (6 cups)
      1 juicy lime, well juiced
      2T fish sauce
      2T gluten free soy sauce
      1 T brown sugar
      1 inch long piece fresh ginger, shredded
      3 cloves garlic, diced
      1/2t black pepper
      1/4 tsp crushed red pepper flakes, less depending on your taste
      1T corn starch mixed with 2T water
      2 overflowing cups broccoli slaw
      4 large green onion stalks OR 8 small, diced
      1 lb raw, peeled deveined shrimp
      8 ounces thin rice noodles

      *Fill large bowl with boiling water, or microwaved hot water. Place rice noodles in the water and cover to let sit while soup is simmering.
      *In a large soup pot, simmer chicken stock. Add ginger and garlic. Add lime juice, fish sauce, soy, sugar, black and crushed red pepper. Let simmer for 5 minutes.
      *Mix corn starch paste and add to soup, stirring well.
      *Add broccoli slaw and shrimp and simmer for 3 minutes.
      *Stir in green onions
      *Using tongs, pull rice noodles out of large bowl and separate into 4 soup bowls. Ladle soup on top.

      4 servings

      Jill Molchan

      (Copyright 2012 Sinclair Broadcasting Group)