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Chinese Rice Noodle Soup with Shrimp

Comforting Chinese Rice Noodle Soup with Shrimp in 35 Minutes

This Chinese Rice Noodle Soup with Shrimp is a quick, gluten-free, nourishing meal packed with fresh ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons sesame oil adds rich flavor
  • 4 cups vegetable or chicken broth use low-sodium if desired
  • 2 cups water dilutes the broth
For the Vegetables
  • 2 cups baby bok choy adds crunch; can substitute with spinach
  • 1 large carrot provides natural sweetness
  • 1 clove garlic minced; can omit if sensitive
  • 1 tablespoon fresh ginger grated; or use 1 teaspoon ground ginger
  • 3 stalks green onions adds freshness
For the Noodles & Protein
  • 8 ounces Pad Thai rice noodles substitute with thin rice noodles if needed
  • 1 pound raw shrimp thawed and deveined
For Flavor Enhancers
  • 3 tablespoons gluten-free soy sauce or tamari or regular soy sauce if no gluten concern
  • 1 tablespoon fish sauce omit for a non-seafood option
  • 1 tablespoon rice vinegar may substitute with apple cider vinegar

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add baby bok choy, sliced carrots, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
  2. Pour in 4 cups of broth and 2 cups of water. Bring to a boil, then reduce to a simmer.
  3. Stir in 3 tablespoons of gluten-free soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of rice vinegar. Mix well for about 2 minutes.
  4. Add 8 ounces of Pad Thai rice noodles and cook for 4-5 minutes, stirring occasionally.
  5. Fold in 1 pound of raw shrimp and green onion slices. Cook for an additional 3-4 minutes until shrimp is pink.
  6. Taste and adjust seasoning with salt, pepper, or soy sauce. Serve hot, garnished with green onions.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Ensure shrimp is fully thawed and deveined. Cut vegetables uniformly for even cooking. Store leftovers with noodles separate for best texture.

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