Vietnamese-Style Shrimp Soup

• 1 tablespoon vegetable oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh ginger root
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• salt and black pepper to taste
• 2 quarts chicken stock
• 1 cup shrimp stock
• 1 teaspoon hot pepper sauce (optional)
• 1 teaspoon hoisin sauce (optional)
• 20 peeled and deveined medium shrimp
• 1 (6.75 ounce) package long rice noodles (rice vermicelli)
• 2 green onions, chopped (optional)

1. Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.
2. Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.

vegetable oil, fresh garlic, fresh ginger root, salt, chicken stock, shrimp, hot pepper, hoisin sauce, shrimp, long rice noodles, green onions

Taken from www.allrecipes.com/recipe/171822/vietnamese-style-shrimp-soup/ (may not work)