Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes. (Alternatively, cook angel's hair pasta in boiling salted water until al dente.) In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.
Step 2
Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.
Step 3
In pan simmer broth, jalapeño, reserved coriander stems, and gingerroot, covered, 5 minutes. While broth is simmering halve avocado lengthwise. Pit, peel, and cut avocado into lengthwise slices.
Step 4
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.
Step 5
Season shrimp with salt and add to broth. 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. Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.
