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shrimp noodle soup with vegetables and chopsticks in a bowl

Shrimp Noodle Soup

This Shrimp Noodle Soup recipe features a flavorful broth and healthy vegetables. The broth can be made from fish, chicken, or vegetable stock, and it's seasoned with ginger and garlic. Feel free to garnish with fresh herbs such as cilantro, green onions, and lime wedges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine Asian inspired
Servings 4 servings
Calories 296 kcal

Ingredients
  

  • 7 oz rice noodles See notes.
  • 1/2 pound raw shrimp Deveined Remove the shells from the shrimp and reserve the shells for the broth.
  • 6 cups broth Seafood, chicken, beef, or vegetable.
  • 3 whole garlic cloves
  • 1 piece fresh ginger Peeled and about 1/2 inch long. ¼ teaspoon if using ground
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 star anise
  • 2 tablespoons brown sugar or sweetener
  • 1 cinnamon stick
  • salt and pepper to taste
  • 2-3 cups fresh bok choy Optional you can add any greens.
  • 1/2 pound raw scallops Optional

Instructions
 

  • Heat a Dutch oven or soup pot on medium-high heat.
  • Add in the broth, shrimp shells, ginger, garlic, soy sauce, fish sauce, star anise, brown sweetener, and cinnamon stick. Allow the mixture to come to a boil.
  • Lower the heat to medium-low. Cover and simmer for 20 minutes.
  • While the broth cooks, cook the noodles in accordance with the instructions on the packaging. When cooked, remove the noodles from water, rinse with cold water, dry and set them aside in your serving bowls. Drying them is important. You don't want them to become mushy.
  • Open the pot and use a strainer to strain the contents of the broth.
  • Add in salt and pepper to taste and taste the broth repeatedly to ensure it meets your taste.
  • Add in the bok choy and stir. Cook until it wilts.
  • Add in the shrimp and optional scallops. Cook for 1-2 minutes. I like to remove the seafood once cooked and add them to the serving bowls with the noodles. This ensures the seafood does not overcook.
  • Pour about 1 1/2 cups of broth into each serving bowl with the noodles. Serve with toppings.

Notes

  • The dish makes 4 servings. If you don't plan to eat it all at once, I recommend cooking just the noodles you plan to eat. The noodles will get old and soggy if not fresh.
  • You can use any seafood you like in the recipe.
  • If you like lots of noodles in your soup, use more noodles.
  • Using the shrimp shells to create a shrimp stock is optional and will enhance flavor.
  • Cinnamon sticks offer a subtle flavor of cinnamon. You can also use ground cinnamon. Start with 1/4 teaspoon and add additional to taste as necessary.

Nutrition

Serving: 1servingCalories: 296kcalCarbohydrates: 42gProtein: 24gFat: 1g
Keyword shrimp noodle soup, shrimp rice noodle soup, shrimp soup
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