Asian-Inspired Shrimp, Cabbage And Noodle Soup

• 2 packages Ramen Noodles, Any Kind, 3 Ounce Packages
• 4 strips Bacon, Diced
• 2 cloves Garlic, Crushed
• 2 stalks Green Onion, Sliced Thinly
• 2 whole Thai Bird Chilies, Halved And Seeded
• 3 cups Chicken Broth, Low-Sodium
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Sugar
• 3 cups Cabbage, Roughly Chopped
• 1 cup Corn, Frozen
• 1 pound Shrimp, Peeled And Deveined
• 1/2 cups Cilantro (leaves Only)

1. Soak ramen noodles in hot water to soften them. Use enough water just to cover them. Throw seasoning packets away or save for another use. Drain noodles after the are sufficiently softened and set aside.
2. Fry the bacon over medium heat until crisp. Keep the bacon in there, but remove all but 2 Tablespoons of the bacon fat from pan. Add garlic, green onions and chilies to pan and saute over medium-high heat for about 2 minutes. Add the broth, fish sauce and sugar-simmer for about 5 minutes.
3. Remove the chilies from the mixture and add the cabbage and corn. Continue cooking for about 2 minutes.
4. Add the drained noodles and toss carefully.
5. Scatter the shrimp over noodle/cabbage mixture, cover and continue to cook for a few minutes, until the shrimp are pink and cooked. Mix in the cilantro leaves, serve immediately and enjoy!

ramen noodles, bacon, garlic, stalks green onion, chilies, chicken broth, fish sauce, sugar, cabbage, corn, shrimp, cilantro

Taken from tastykitchen.com/recipes/soups/asian-inspired-shrimp-cabbage-and-noodle-soup/ (may not work)