This is an Asian soup that is delicious and low fat.  The olive oil is non-traditional, but adds a nice flavor and is a healthy oil.

Ingredients

8 oz shrimps, medium size, deveined but leave the shells on

2.5 teaspoon olive oil
1.5 medium onions
1 tbsp ginger
2 cloves garlic
4 stalks celery
2 medium carrots

 8 cups vegetable broth
2.5 tbsp soy sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

1/3 head napa cabbage
8 oz rice vermicelli, medium size, soaked according to package

1 cup frozen peas

Preparation

Trim the legs/feelers off the shrimp and split open the back of the shells to devein them, but leave the shells on.  Set aside.

Prepare the rice vermicelli according to the instructions on the package.  Different brands vary enormously.  Some require only a couple of minutes in water to hydrate the noodles, others need to be soaked for an hour or more.  The noodles should be soft and translucent before you add them to the soup.

In a large pot, add the olive oil and cook the onions under low to moderate heat for about 5 minutes, until they begin to soften.  Add the ginger, garlic, carrots and celery and continue stir frying another 5 minutes.

Add the vegetable broth and seasonings and bring to a boil.

Add the rice vermicelli and napa cabbage, cook for about 5 minutes.

Add the green peas and cook for another 5 minutes.

Add the shrimp and cook for 2 to 3 minutes.

Serve immediately.  Should be eaten with chop sticks as well as a spoon.

Nutrition