Shrimp and Vegetable Noodle Soup Recipe

Shrimp and Vegetable Noodle Soup Recipe

Ingredients:

For the Soup:

• Shrimp: 200g (peeled and deveined)
• Noodles: 150g (rice noodles or egg noodles)
• Carrots: 2 (sliced thinly)
• Bok choy: 2 heads (chopped)
• Garlic: 2 cloves (minced)
• Ginger: 1-inch piece (sliced or minced)
• Chicken or vegetable stock: 4 cups
• Soy sauce: 2 tablespoons
• Fish sauce: 1 tablespoon
• Salt and pepper: To taste
• Sesame oil: 1 tablespoon
• Spring onions: Chopped, for garnish

Optional Garnishes:

• Lime wedges
• Red chili slices
• Cilantro leaves

Instructions:

1. Cook the Noodles:
   • Prepare the noodles according to the package instructions. Drain, rinse with cold water, and set aside.
2. Prepare the Broth:
   • Heat the sesame oil in a large pot over medium heat.
   • Add the garlic and ginger, and sauté until fragrant (about 1 minute).
   • Pour in the chicken or vegetable stock and bring to a boil.
3. Cook the Vegetables:
   • Add the sliced carrots to the boiling broth and cook for 3–4 minutes.
   • Stir in the bok choy and cook until tender (another 2–3 minutes).
4. Add the Shrimp:
   • Add the shrimp to the broth and simmer until they turn pink and are fully cooked (about 2–3 minutes).
5. Season the Soup:
   • Stir in the soy sauce and fish sauce. Adjust the seasoning with salt and pepper as needed.
6. Assemble the Soup:
   • Divide the cooked noodles into serving bowls.
   • Ladle the hot shrimp and vegetable soup over the noodles.
7. Garnish and Serve:
   • Garnish with spring onions, lime wedges, red chili slices, and cilantro if desired.
   • Serve hot and enjoy!

This light and wholesome soup is perfect for a quick, satisfying meal. Let me know if you’d like to customize it further!