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)