Shrimp & Baby Bok Choy

Prepare Your Ingredients
Wash and dry your produce.
Mince 5 garlic cloves.
Grate the ginger to make ½ Tbsp.
Thinly slice ½ the red bell pepper (all if small) and then cut strips in half.
Thinly slice ½ the carrot (all if small).
Trim and discard the root ends of the bok choy and separate the leaves if large.
Roughly chop the cilantro leaves to make about 1 Tbsp.
Thinly slice the green onions.
Quarter the lime.
Pat shrimp dry and season with salt and pepper.

Make the Broth
In a medium pot, heat 2 tsp. olive oil over medium heat.
Add the garlic, ginger, and desired red pepper flakes.
Cook stirring constantly for 1 minute.
Stir in the chicken broth, 2.5 cups water, and broth flavoring; then bring to a boil.

Cook the Veggies
Add the carrots, peppers, and green onion.
Bring to a simmer, and cook for 5-7 minutes, or until veggies are tender and broth is reduced by about ¼.
Squeeze-in the juice of ¼ lime.

Complete the Noodle Bowl
Add the shrimp and ramen noodles to the soup.
Bring to a simmer and cook for about 5 minutes, or until shrimp is just pink and cooked through. Taste, and season with salt and pepper to taste.
Remove from heat and stir in the bok choy and cilantro.

Plating
Serve soup and noodles in deep bowls, and squeeze-in some lime juice for added flavor.
Enjoy!