I made this recipe up today for myself... I'm home sick with a mild head cold or something. It turned out delicious! I thought I should write it down while its fresh on my mind. This was made from scratch with things I had around the house.

Total time: 35 minutes Ingredients:

• Swanson Chicken Broth (3 Cups)
• Fresh Ginger Root (2.5" long piece) chopped finely.
• 1/2 Yellow onion minced
• 3 cloves of fresh garlic, minced
• 1/2 Lb. Medium, Peeled Raw Shrimp
• 1 cube each of Tomato Chicken Bullion & Vegetable Bullion
• 1/2 Package of thin Tai rice noodles (cooked according to packaging)
• 1 smallish carrot
• Pinch of Cayenne Pepper
• Fresh Cilantro for garnish

First, prepare the noodles (it takes about 15 minutes) Second, prepare a full pot of boiled water (for bouillon) Get a medium sized sauce pan or soup pot (mine was a sauce pan) and heat it over medium heat. Pour in about 1 Tablespoon of olive oil and let it heat up. Then add the onions, garlic, and ginger, and 1 teaspoon of salt, and saute until the onions are slightly translucent. Add in frozen shrimp and stir quickly for a few seconds. Stir in Swanson broth and let simmer. Add pinch of Cayenne Pepper. Dissolve the cubes of bullion in about 2 Cups of boiling water. Add carrot by peeling into small ribbons. Poor bullion in and let simmer for about 15 minutes. Add noodles and noodle water, let reheat, then serve! Garnish with Cilantro (gives a little extra flavor).

Enjoy!