GINGER LIME VEGETABLE SOUP WITH GARLIC GINGER WONTON STRIPS  
 
  SERVINGS: 4  

PREP TIME: 15

COOK TIME: 30, Total Time

SUBMITTED BY: Jennifer Dragt

SUBMISSION DATE: 11/17/2016

SUBMITTER LOCATION: Commerce, CA
 
INGREDIENTS
 


A light and refreshing soup packed with colorful fresh vegetables. To add protein stir shrimp or shredded rotisserie chicken the last few minutes of the cook time.
6 cups chicken or vegetable stock
1 (2-inch) piece fresh ginger, sliced
4 garlic cloves, thinly sliced
1 tablespoon reduced sodium soy sauce
2 medium carrots, diagonally sliced
6 ounces shitake mushrooms, sliced
3 baby bok choy, coarsely chopped
1/2 medium red onion, sliced
1 to 2 fresno peppers, thinly sliced
1 cup halved sugar snap peas
3 tablespoons fresh lime juice
1/3 cup each torn cilantro and basil leaves
Cooked rice noodles for serving
1 cup FRESH GOURMET Garlic Ginger Wonton Strips
Garnish: fresh cilantro, basil, and lime wedges




  DIRECTIONS
 


Combine stock, ginger, garlic, and soy in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered 20 minutes.
Remove ginger with a slotted spoon and discard. Stir in carrots and simmer 5 minutes. Stir in mushrooms bok choy, red onion, and peppers. Simmer until vegetables are crisp tender, about 5 minutes. Stir in sugar snap peas and cook 1 more minute. Stir in lime juice, herbs, and season with additional soy sauce, if desired.
Divide rice noodles into 4 serving bowls. Ladle soup over noodles and top with Garlic Ginger Wonton Strips. Garnish, if desired.