Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 2 Servings
Easy, heartwarming, and very comforting! This Asian Rice Noodle Soup with Shrimp is what will make your dinner extra special! I love the taste of broth. It is so simple and plain. You don’t need to add a lot of things to make it taste delicious! Try this recipe now and taste perfection yourself. Enjoy!
Ingredients:
4 oz. pad Thai rice noodles (½ package)
1 lb. small raw shrimp, peeled (51-60/lb.)
1 bunch of green onions, sliced
1 tbsp fresh ginger, minced
2 tbsp fish sauce
2 c water
2 tbsp gluten-free soy sauce or substitute regular soy sauce
2 cloves garlic, minced or crushed
2 tbsp rice vinegar
4 c vegetable or chicken broth
4 baby bok choy chopped (separate white and green pieces)
1 large carrot, peeled and sliced very thin
1 tbsp sesame oil
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high.
Add sesame oil and allow it to become hot.
Add the carrots and the white stems of the Bok choy, then sauté for about 5 minutes or until soft.
Add the ginger and garlic, then sauté for a minute or until aromatic.
Add soy sauce, broth, fish sauce, and water. Stir until well blended and allow the mixture to boil.
Put the uncooked noodles, then cook for about 2 minutes. Make sure to split the noodles.
Add the greens of Bok choy, shrimp, and onions. Stir until well mixed. Cook for about 2 minutes.
Remove the pot from the heat, then add rice vinegar and stir until well blended.
Serve hot and enjoy!
Notes:
Feel free to use boneless and skinless for this recipe in exchange for shrimp. Don’t forget to add the chicken broth as well.
Shred the chicken into small pieces.
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