Description
A light yet satisfying shrimp rice noodle soup infused with lemongrass, warm spices, mushrooms, and fresh herbs.
Ingredients
Scale
- 8 ounces rice noodles
- 12 ounces large shrimp, peeled and deveined
- 1 cup sliced shiitake or cremini mushrooms
- 2 cups chopped bok choy
- 1 tablespoon neutral cooking oil
- 3 whole star anise
- 1 cinnamon stick
- 1 teaspoon fresh ginger, minced
- 4 garlic cloves, minced
- 1 lemongrass stalk, lightly crushed
- 1 jalapeño, thinly sliced and divided
- 6 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
Instructions
- Cook rice noodles according to package instructions, drain, and set aside.
- Heat oil in a large pot over medium-high heat. Add star anise and cinnamon; cook until fragrant.
- Stir in ginger and garlic and cook briefly.
- Add mushrooms, then pour in broth, fish sauce, soy sauce, lemongrass, and half the jalapeño. Simmer for 10 minutes.
- Remove and discard star anise, cinnamon, and lemongrass.
- Add bok choy and shrimp. Cook until shrimp are pink and cooked through.
- Remove from heat and stir in lime juice and cilantro.
- Divide noodles into bowls and ladle soup over the top. Garnish and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg