As part of the Foodbuzz Tastemaker Program, I received a coupon for
Green Giant frozen vegetables. I set out to use my Green Giant vegetables as an integral part of
the meal, not simply as a side dish.
Fresh fruits and vegetables feature prominently in my menus; my use of
frozen vegetables has primarily been as side dishes, so I challenged myself to
incorporate the frozen vegetable into the main dish. I decided to use Green Giant Valley Fresh Steamers Sugar
Snap Peas as the key vegetable in this tangy, healthy, and quick soup.
- 1 package of thin rice noodles
- 64 ounces low fat, low sodium chicken broth
- 1 package sliced fresh mushrooms
- 1 bunch green onions, chopped
- 16 ounces frozen shrimp, 50-60 count
- 1 bag Green Valley Fresh Steamers Sugar Snap Peas
- 1 Tbsp sesame oil
- 1 tsp Green Jalapeño Tabasco Sauce
- ½ cup cilantro, chopped
- 1 lime, cut into wedges
Prepare rice noodles according to package
directions. Set aside. Bring
chicken broth, mushrooms, and onions to a simmer. Cook for 4 minutes. Add frozen shrimp. Simmer 3 minutes. Stir in Green Giant Sugar Snap Peas,
sesame oil, Tabasco, and cilantro. Simmer 3-5 more minutes, until shrimp and
snap peas are heated through.
Add rice noodles to individual bowls. Ladle broth over noodles. Squeeze fresh lime on soup. For a spicy kick, add more green Tabasco and enjoy!
