Low Fat Shrimp Noodle Soup
Dive into a bowl of comforting, low-fat shrimp noodle soup that's as healthy as it is delicious! This flavor-packed recipe features tender fresh shrimp, silky rice noodles, and a vibrant medley of vegetables like julienned carrots and crisp bok choy, all bathed in a fragrant, ginger-infused low-sodium chicken broth. A splash of soy sauce and fish sauce adds a savory depth, while sliced red chili and fresh lime wedges lend a zesty kick to every bite. Ready in just 40 minutes, this easy-to-make soup is light yet satisfying, making it perfect for a quick weeknight dinner or a cozy lunch. Garnished with fresh cilantro and green onions, this wholesome shrimp noodle soup delivers bold, aromatic flavors with a healthy twist—your go-to dish for guilt-free comfort food!
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Ingredients
- 300 grams fresh shrimp, peeled and deveined
- 200 grams rice noodles
- 1200 ml low-sodium chicken broth
- 500 ml water
- 30 grams ginger, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 medium carrot, julienned
- 1 head bok choy, chopped
- 3 stalks green onions, chopped
- 1 whole red chili, sliced
- 1 whole lime, cut into wedges
- 15 grams cilantro leaves, for garnish
- 0 black pepper, to taste
- 0 salt, to taste
Directions
Step 1
Start by preparing the rice noodles according to the package instructions. Drain and set aside.
Step 2
In a large pot, combine the chicken broth and water. Bring to a gentle boil over medium-high heat.
Step 3
Add the ginger slices and minced garlic to the pot, and let them simmer for about 3 minutes to infuse their flavors.
Step 4
Incorporate the soy sauce and fish sauce into the broth, stirring well.
Step 5
Add the julienned carrot and chopped bok choy to the pot. Allow them to cook for about 3-4 minutes, or until they begin to soften.
Step 6
Reduce the heat to medium, add the shrimp to the broth, and cook until they turn pink and opaque, about 3 to 5 minutes.
Step 7
Stir in the cooked rice noodles, ensuring they are evenly distributed in the soup.
Step 8
Add sliced red chili and chopped green onions, stirring gently to combine everything.
Step 9
Season the soup with salt and black pepper to taste.
Step 10
Once the ingredients are fully cooked and well combined, remove the pot from heat.
Step 11
Ladle the soup into bowls, and garnish with cilantro leaves and lime wedges.
Step 12
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2703.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 736.7 |
| Total Fat 5.3g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 567mg | 0% |
| Sodium 4190.7mg | 0% |
| Total Carbohydrate 84.5g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 14.1g | |
| Protein 95.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 584.9mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2079.2mg | 0% |
Source of Calories