Thai shrimp noodle soup

Ingredients

• 1/2 libra. shells and tail on, large deveined shrimp
• (you can use 1 libra. if you like)
• 32 ounces carton all natural. vegetable broth, or 2 - 16 ounces . cans
• 1 cup water
• 2 1/4 in. thick slices of peeled fresh ginger
• ( or 1 teaspoon of good quality powdered ginger)
• 1 red bell pepper, sliced diagonally, or
• (1 orange, or yellow bell pepper)
• 1 green bell pepper sliced diagonally, or
• (you can stay with just the yellow, orange or red)
• 1 medium onion cut in half, and sliced diagonally
• 3 ounces . fresh snap peas, string removed from the back
• ( you can use frozen pea pods if you like instead of fresh)
• 2 cloves of garlic minced
• 2 Tablespoon vegetable oil
• juice of 1 lime
• handful of fresh cilantro chopped
• 3 ounces . rice sticks (rice noodles)
• 1 Tablespoon Thai sweet chili sauce (also used for dipping)

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Preparation

• Remove shells and tails from shrimp, and boil them in the 1 cup water, strain the liquid, and set aside.
• In a large skillet,over medium high heat. Saute the onions, peppers, garlic and ginger, (or add the ginger powder) in the vegetable oil.
• When the onion starts to get wilted, add the cilantro, and saute for another few minutes.
• Add the chili Add the shrimp, the chili sauce, the juice of the lime, and the reserved strained water.
• Let the shrimp get nice and pink and take it off the heat. Have the broth ready at this time, warming it up, adding the snap peas.
• At this time, you can add all the ingredients from the shrimp, and mix it into heated broth. It's ready to ladle out, adding a little more chopped cilantro on the top.