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