Rice Noodle Soup with Shrimp: A Quick and Flavorful Delight
When you’re craving a quick, yet comforting bowl of soup, nothing hits the spot like a steaming serving of Rice Noodle Soup with Shrimp. This dish combines the simplicity of fresh ingredients with the robust flavors of Asian cuisine, creating a meal that’s both satisfying and light. Packed with vegetables, tender shrimp, and delicate rice noodles, it’s a dish that will transport your taste buds straight to the heart of Asia.
Ingredients
- 1 tablespoon sesame oil
- 4 baby bok choy, chopped (white and green parts separated)
- 1 large carrot, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons gluten-free soy sauce or tamari (or substitute regular soy sauce)
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 4 ounces pad Thai rice noodles (half a package)
- 1 pound small raw shrimp, peeled (51-60 per pound)
- 1 bunch green onions, sliced
Directions
- Prepare the Vegetables and Noodles:
- Heat the sesame oil in a Dutch oven over medium-high heat.
- Add the white parts of the bok choy and carrots. Sauté for 5 minutes until they start to soften.
- Mix in the garlic and ginger, and continue to sauté for another minute until fragrant.
- Cook the Soup:
- Pour in the broth and water. Stir in the soy sauce and fish sauce, bringing the mixture to a boil.
- Add the rice noodles and cook for 2 minutes, gently separating them as they soften.
- Add the Shrimp and Greens:
- Stir in the shrimp, green parts of the bok choy, and green onions. Cook for an additional 2-3 minutes, or until the shrimp are pink and opaque.
- Finish and Serve:
- Remove from heat and stir in the rice vinegar.
- Serve the soup immediately, ensuring a harmonious blend of flavors and textures in every bowl.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 350 kcal per serving
- Servings: 4
Conclusion
This Rice Noodle Soup with Shrimp is more than just a meal; it’s a vibrant expression of Asian culinary tradition in a bowl. It’s perfect for those evenings when you need something deeply satisfying yet quick and easy to prepare. Whether you’re cooking for one or sharing with friends, this soup is sure to impress with its clarity of flavors and hearty ingredients.
Ideal for any season, this soup can be customized with various vegetables or proteins, making it a versatile option for any dinner table. Dive into this comforting bowl and let each spoonful warm you up from the inside out!
Rice Noodle Soup with Shrimp
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Rice Noodle Soup with Shrimp captures the essence of Asian cuisine with its robust flavors and simple, yet nutritious ingredients. The perfect blend of sesame oil, soy sauce, and fish sauce provides a deep umami base that complements the fresh vegetables and tender shrimp. Fresh ginger and garlic add a zesty pop that brings the soup to life, making each spoonful a delightful experience.
Ingredients
1 tablespoon sesame oil
4 baby bok choy, chopped (white and green parts separated)
1 large carrot, peeled and thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups vegetable or chicken broth
2 cups water
2 tablespoons gluten-free soy sauce or tamari (or substitute regular soy sauce)
2 tablespoons fish sauce
2 tablespoons rice vinegar
4 ounces pad Thai rice noodles (half a package)
1 pound small raw shrimp, peeled (51–60 per pound)
1 bunch green onions, sliced
Instructions
Heat the sesame oil in a Dutch oven over medium-high heat. Add the white parts of bok choy and carrots. Sauté for 5 minutes.
Add garlic and ginger, and continue to sauté for another minute.
Pour in the broth and water, and stir in the soy sauce and fish sauce. Bring the mixture to a boil.
Add the rice noodles and cook for 2 minutes, gently separating them as they soften.
Stir in the shrimp, green parts of bok choy, and green onions. Cook for an additional 2-3 minutes, or until the shrimp are pink and opaque.
Remove from heat, stir in the rice vinegar, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350