Asian Shrimp Noodle Soup

24 large shrimp unpeeled

4 CUPS vegetable stock

1 TABLESPOON vegetable oil

1 red onion sliced

2 carrots cut into julienne strips

2 ribs celery sliced on the bias ¼” thick

2 CLOVES garlic minced

2 TABLESPOONS grated fresh ginger

½ to 1 red chili pepper halved

2 15-ounce cans evaporated milk

½ POUND rice vermicelli noodles

1 tablespon soy sauce

3 scallions sliced

¼ CUP fresh cilantro leaves

1 lime cut into wedges

Note: Ingredients may have been altered from the original.

Directions at bluejeanchef.com

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