Prep Time: 10 mins | Cook Time: 25 mins | Servings: 2-3
This Asian Rice Noodle Soup with shrimp is so easy to whip up in less than thirty minutes. It’s an amazing soup excellent for cold nights and sore throats. The savory broth with ginger is an excellent way to soothe and get you warm up during cold days/nights. You are also welcome to replace the shrimp with boneless, skinless chicken breasts if desired.
INGREDIENTS
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1 lb small raw shrimp, peeled (51-60/lb)
1 tbsp sesame oil
2 cloves garlic, minced or crushed
1 large carrot, peeled and sliced very thin
1 tbsp fresh ginger, minced
2 tbsp gluten-free soy sauce or substitute regular soy sauce
2 tbsp rice vinegar
2 tbsp fish sauce
4 oz. pad Thai rice noodles (1/2 package)
4 baby bok choy chopped (separate white and green pieces)
1 bunch of green onions, sliced
4 c. vegetable or chicken broth
2 c. water
How to make Asian Rice Noodle Soup with Shrimp
Step 1: In a Dutch oven, heat the sesame oil over medium-high heat. Once the oil is hot, add the white pieces of bok chop and carrots. Cook for about 5 minutes, stirring often. Then, add the garlic along with the ginger. Cook for a minute more.
Step 2: Pour in the broth, water, soy sauce, and fish sauce. Bring everything to a boil. Next, add the uncooked noodles and continue to cook for another 2 minutes, separating the noodles as it cooks.
Step 3: Then, add the shrimp, green onions, and green pieces of bok choy. Stir and cook for an additional 2 to 3 minutes.
Step 4: When done, turn the heat off and quickly stir in the rice vinegar. Serve the soup right away. Enjoy!
NOTES:
You can replace the shrimp with chicken if desired. With the broth, add boneless, skinless breasts and simmer until heated through. Take the meat out and shred, then add back to the pot with noodles.
Ingredients
- 1 lb small raw shrimp, peeled (51-60/lb)
- 1 tbsp sesame oil
- 2 cloves garlic, minced or crushed
- 1 large carrot, peeled and sliced very thin
- 1 tbsp fresh ginger, minced
- 2 tbsp gluten-free soy sauce or substitute regular soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 4 oz. pad Thai rice noodles (1/2 package)
- 4 baby bok choy chopped (separate white and green pieces)
- 1 bunch of green onions, sliced
- 4 c. vegetable or chicken broth
- 2 c. water
Instructions
Step 1: In a Dutch oven, heat the sesame oil over medium-high heat. Once the oil is hot, add the white pieces of bok chop and carrots. Cook for about 5 minutes, stirring often. Then, add the garlic along with the ginger. Cook for a minute more.
Step 2: Pour in the broth, water, soy sauce, and fish sauce. Bring everything to a boil. Next, add the uncooked noodles and continue to cook for another 2 minutes, separating the noodles as it cooks.
Step 3: Then, add the shrimp, green onions, and green pieces of bok choy. Stir and cook for an additional 2 to 3 minutes.
Step 4: When done, turn the heat off and quickly stir in the rice vinegar. Serve the soup right away. Enjoy!
Notes
You can replace the shrimp with chicken if desired. With the broth, add boneless, skinless breasts and simmer until heated through. Take the meat out and shred, then add back to the pot with noodles.
