Copy Cat from Slurping Turtle, Chicago
2 quarts chicken or vegetable stock
1 Tablespoon soy sauce or Braggs Liquid Aminos
1 Tablespoon coconut oil
1 cup carrots, match stick or thinly sliced
1 cup mushrooms, sliced
1 cup napa cabbage, shredded
½ cup broccoli florets
1/2 cup snow peas
8 ozs straight cut rice noodles or vermicelli
Shrimp, use your preferred size
3-4 green onions, greens only slice on diagonal
¼ cup cilantro,
French Fried Onion, garnish
In coconut oil, sauté carrots, mushrooms, and cabbage for 3-4 minutes over med-hi heat.
Add chicken stock and bring to a simmer over high heat. Add shrimp, broccoli, and rice noodles. Simmer for about 5 minutes or until noodles are soft. Stir in green onions and cilantro.
Garnish individual servings with french fried onions. Slurp away.
Add an Indian flare by adding a can of coconut milk and a couple tablespoons of red curry paste or a couple of teaspoons of curry powder.
Healthier Version: Use Brown Rice Noodles. I found these at Ridley's in Morgan.