Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, Pasta and Noodle Recipes, Soup Recipes

Shrimp Pho Noodle Soup

by Annmarie

A cozy bowl of shrimp pho is one of those meals that feels special yet surprisingly easy to pull off at home. In less than thirty minutes, you can enjoy a fragrant, spiced broth filled with tender shrimp, bok choy, rice noodles, and a fresh sprinkle of cilantro, making it a comforting option that fits perfectly into a busy home-cooking routine.

There is something deeply comforting about a hot soup on a chilly day, especially when it is packed with savory seafood and aromatic spices. Each spoonful delivers warmth and bright flavor, making it just as soothing as it is satisfying.

This version keeps things simple without losing that classic pho appeal. While it may look impressive in the bowl, the process is straightforward and perfect for a quick weeknight dinner when you want something nourishing without a lot of fuss.

Instead of assembling everything at the table, the noodles are placed right into the bowl ahead of time and topped with the rich broth and toppings. The result is a soup that feels light yet filling, offering a gentle, comforting finish that always leaves you feeling good.

Shrimp Pho Noodle Soup

Shrimp Pho Noodle Soup

Shrimp Pho Noodle Soup

Making shrimp pho at home is easier than it seems, and this recipe comes together in under 30 minutes. With a fragrant spiced broth, tender steamed shrimp, bok choy, rice noodles, and fresh cilantro, every bowl is light, flavorful, and deeply comforting.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 ounces rice noodles, uncooked
  • 1 tbsp oil
  • 3 star anise
  • 1 cinnamon stick
  • 1 tsp ginger, minced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp low sodium soy sauce
  • 1 stalks lemon grass
  • 1 jalapeno, sliced and divided
  • 12 ounces large shrimp, peeled and deveined (save the shells!)
  • 2-3 leaves bok choy, chopped
  • 2 tbsp lime juice
  • 2 tbsp cilantro, plus more for serving, chopped

Optional:

  • 1 cup button mushrooms, thinly sliced

Instructions

  1. Prepare the rice noodles following the package directions, then drain and set them aside.
  2. Heat the oil in a large pot over medium-high heat. Add the star anise and cinnamon stick, letting them toast for about two minutes until their aroma starts to bloom.
  3. Stir in the ginger and garlic, cooking for another two minutes, just until the garlic turns lightly golden.
  4. Pour in the chicken stock, fish sauce, soy sauce, lemongrass, half of the sliced jalapeño, and the shrimp shells if you’re using them. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes so the flavors can fully develop.
  5. Use a metal strainer to remove the spices and shrimp shells, then return the strained broth to the pot.
  6. Add the bok choy and shrimp to the broth and cook for about two minutes, until the shrimp become light pink and firm.
  7. Remove the pot from the heat, then stir in the lime juice and cilantro.
  8. Divide the rice noodles between four bowls and ladle the hot soup over the top. Finish with extra cilantro and the remaining jalapeño if you like, then serve and enjoy 🍜

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© Annmarie
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