Shrimp and Vegetables in Ginger Coriander Broth

1. 1

   If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain.

2. 2

   In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes.

3. 3

   (Alternatively, cook angel's hair pasta in boiling salted water until al dente.)

4. 4

   In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.

5. 5

   Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.

6. 6

   In pan simmer broth, jalapeno, reserved coriander stems, and gingerroot, covered, 5 minutes.

7. 7

   While broth is simmering halve avocado lengthwise.

8. 8

   Pit, peel, and cut avocado into lengthwise slices.

9. 9

   Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.

10. 10

    Season shrimp with salt and add to broth.

11. 11

    Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables.

12. 12

    Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.

* Per serving · 4 servings · Values may vary.