Good soup! Granted, it’s on the spicy side and shouldn’t be served without plenty of ice water, but my guys said it was worth every grab of the glass. Of course, you can reduce the amount of Szechuan sauce–or eliminate it altogether for a more gentle meal. Enjoy!

12 cups chicken broth

1/3 cup Szechuan Spicy Stir-Fry sauce (I used House of Tsang brand)

1/4 cup soy sauce

2/3 cups shelled edamame (I used frozen)

2 cups shredded green cabbage

1 cup snow peas (or sugar snap peas), cut into 1/2″ pieces

3/4 cup matchstick carrots

1/2 red bell pepper, sliced thin

4 green onions, sliced thin

4 oz rice sticks (rice vermicelli noodles)

1/3 cup cilantro leaves, coarsely chopped

1-1/2 lb medium-size raw shrimp, peeled and deveined

1) To large soup pot over medium-high heat, add: chicken broth, Szechuan sauce, and soy sauce; bring to a boil; reduce heat to medium

2) Add edamame, cabbage, snow peas, carrots, red bell pepper, green onions, and rice sticks; cook 5 minutes

3) Add cilantro leaves and shrimp; cook 4-5 minutes until shrimp cooks through; remove from heat and serve in nice big bowls with tall glasses of water (this is sssspicy!)

Servings: 6-8 dinner-sized

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/21/12