Rice Noodle Soup With Escarole And Shrimp

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Oxmoor House


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2 ounces uncooked bean threads (cellophane noodles), broken in half

2 (14 1/2-ounce) cans vegetable broth

1/2 pound medium shrimp, peeled, deveined, and chopped

1 cup thinly sliced escarole

2 tablespoons chopped fresh cilantro

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