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. Over time, soup evolved into a bowl of vegetable, meat, or fish broth, sometimes topped with bread, pasta, or rice. What makes a great soup is a rich and flavorful stock as its base.
Chinese Rice Noodle Soup is perfect for comforting a sore throat, but you don’t need to be sick to enjoy it. Filled with soft rice noodles and tender shrimp, this soup is light yet filling. The broth has a mild taste with a touch of sweet heat that pairs perfectly with the shrimp, making each spoonful delicious and satisfying.
Besides being tasty, Chinese Rice Noodle Soup is quick and easy to prepare. In just a short time, you can serve a warm and comforting bowl of soup, ideal for a simple lunch or cozy dinner. It’s a perfect dish for busy days when you want something nourishing and flavorful.
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 sesame oil in a dutch oven over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
- Add broth, water, soy sauce, and fish sauce. Bring to a boil.
- Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
- Turn off heat, stir in rice vinegar, and serve immediately.
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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