A warm bowl of rice noodle soup has long been a symbol of comfort, from ancient kitchens to modern tables. What gives any good soup its soul is a rich, well made stock, turning simple noodles and broth into something that feels both nourishing and deeply satisfying.
Chinese shrimp rice noodle soup is especially lovely when you want something gentle yet full of flavor. The light sweetness, mild heat, and tender shrimp come together in a way that feels soothing without being bland, making it perfect for a quick lunch or a relaxed dinner.
When you are feeling under the weather, this kind of soup becomes even more inviting. A savory broth with ginger warms you from the inside out, helping to calm a sore throat or simply take the chill off a cool evening, and it can also be made with chicken if you prefer.
Noodle soups have a long history across many Asian cultures, using everything from rice and wheat noodles to egg noodles in light, aromatic broths. Seafood versions are especially popular, offering a delicate balance of flavor that feels both fresh and comforting.
When prepared with wholesome ingredients like lean protein, vegetables, and a good quality broth, rice noodle soup can be a wonderfully nutritious meal. It delivers vitamins, minerals, and plenty of goodness in one bowl, making it a simple yet powerful way to enjoy something that tastes great and makes you feel good too.
Chinese Rice Noodle Soup with Shrimp
Rice noodle soup is a delicious and healthy dish that can be served as an appetizer, snack, or light main course. In medieval France, soup referred to a piece of bread soaked in hot broth or potage.
Ingredients
- 1 tablespoon sesame oil
- 4 baby bok choy chopped (separate white and green pieces)
- 1 large carrot peeled and sliced very thin
- 2 cloves garlic minced or crushed
- 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 (1/2 package)
- 1 pound small raw shrimp peeled (51-60/pound)
- 1 bunch green onions sliced
Instructions
- Heat the sesame oil in a Dutch oven over medium-high heat. Add the white parts of the bok choy along with the carrots and sauté for about five minutes. Stir in the garlic and ginger, cooking for one more minute until fragrant.
- Pour in the broth, water, soy sauce, and fish sauce, then bring everything to a boil.
- Add the uncooked noodles and cook for about two minutes, gently separating them as they soften. Stir in the shrimp, green onions, and the green parts of the bok choy, then continue cooking for another 2–3 minutes.
- Remove the pot from the heat, stir in the rice vinegar, and serve right away
Notes
- If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles
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