Did I win??

Well, since I only committed to making one ethnic meal during the month of July, I decided to make it last night - July 1st! I made a wonderful Asian soup dish from the Rachael Ray 365 book.

Spicy Shrimp and Bok Choy Noodle Bowl

3 tb veg oil (I used half tsp)
2 tsp crushed red pepper flakes
4 garlic cloves, chopped
2-in fresh ginger, grated (we used a little more)
1/2 lb shitake mushroom caps, sliced (omitted)
1 medium bok choy, trimed and cut into 3-in pieces, then cut lengthwise into sticks (used 2 bok choys)
1 qt chicken broth
1 c seafood stock or clam juice (clams for me)
1 1/2 lb medium peeled and deveined shrimp (used 1.82 lbs)
1/2 lb vermicelli (used regular spaghetti)
4 scallions, cut into 3-in pieces, then sliced lengthwise into thin sticks

Directions: Heat soup pot. Add oil, red pepper, garlic, ginger, shrooms, and bok choy. Season with salt & pepper. Add the chicken stock and seafood stock (clam juice). Put on a lid, then bring to boil. Add shrimp and noodles and cook 3 minutes (little more for regular spaghetti). Add scallions and cook 2 minutes. Turn off the heat and let the soup sit 2-3 more minutes. Serve.

Okay, now that I've typed up everything, I get to make my review. First of all, I wouldn't have typed anything for a yucky recipe. This stuff was GREAT!!!! I mean, Scott and I were jumping out of our seats for how amazingly tasty this was. I can't wait to eat the leftovers today.

It has a spicy taste, but tastes like any solid meal at a thai restaurant. I recommend using as many shrimp as you can, because it gives it quite a bit more sustenance. Overall, I give this recipe 67 stars for excellence (on a scale of 1 to 10). If you don't make this meal, you are missing out on something super easy and super tasty!!