Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.

That’s why when the weather gets cold, we don’t spend time mourning summer—we put on a sweater and we go eat noodle soup.

and poach the shrimp in barely simmering water until pink and firm, 3 to 5 minutes. Drain, discard the lemon, and set aside. Place the rice noodles in a large mixing bowl and pour in half the ...

T his fast and flavorful Asian noodle soup recipe is made with chicken wontons, shrimp, and rice noodles. I would be lying if I said I only crave soup during the cold winter months because truth ...