Description
A light yet deeply flavorful shrimp soup with silky rice noodles, fresh vegetables, and a fragrant ginger garlic broth finished with bright lime.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 8 ounces dried rice noodles
- 6 cups chicken broth
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 cup thinly sliced carrots
- 2 cups chopped baby bok choy
- 1 cup thinly sliced red bell pepper
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large soup pot over medium heat.
- In a small bowl, mix soy sauce and lime juice, then set aside.
- Add olive oil to the pot and sauté garlic and ginger for 1 to 2 minutes until fragrant.
- Pour in chicken broth. Add carrots and red bell pepper, then simmer gently for 8 minutes. Add bok choy and cook 2 more minutes.
- Add shrimp and cook for 3 to 4 minutes until pink and opaque. Stir in soaked rice noodles and cook 2 to 3 minutes until tender.
- Remove from heat and stir in the soy sauce and lime mixture. Season with salt and black pepper.
- Ladle into bowls and garnish with green onions and cilantro before serving.
Notes
- Soak rice noodles separately to prevent overcooking.
- Add lime juice off the heat to keep flavors bright.
- Do not overcook shrimp to avoid rubbery texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 170mg
Keywords: shrimp soup, rice noodle soup, Asian shrimp soup, easy shrimp dinner