Low Sodium Shrimp Noodle Soup
Dive into a bowl of comforting, flavorful **Low Sodium Shrimp Noodle Soup**—a lighter twist on a classic favorite that's perfect for weeknight dinners or a soothing meal any time. This wholesome recipe combines tender shrimp, sliced chicken breast, and vibrant vegetables like bok choy and carrots, all simmered in a rich, aromatic low-sodium chicken broth infused with fresh ginger, garlic, and a hint of lime. Served over delicate rice noodles and garnished with cilantro and green onions, this soup offers a satisfying yet heart-healthy option without sacrificing taste. With simple ingredients and a quick 15-minute prep time, this dish is an ideal choice for those looking to enjoy a low-sodium, protein-packed meal that’s as nutritious as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams large shrimp, peeled and deveined
- 150 grams rice noodles
- 4 cups low sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 150 grams unsalted chicken breast, sliced
- 1 medium carrot, julienned
- 2 cups bok choy, chopped
- 3 stalks green onions, sliced
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 0.25 cup fresh cilantro, chopped
- 2 cups water
Directions
Step 1
Cook the rice noodles according to the package instructions. Rinse under cold water and set aside.
Step 2
In a large pot, heat sesame oil over medium heat. Add the grated ginger and minced garlic; sauté until fragrant, about 1-2 minutes.
Step 3
Add the sliced chicken breast to the pot and cook until lightly browned, around 4-5 minutes.
Step 4
Pour in the low sodium chicken broth and water. Bring to a gentle boil, then reduce the heat to a simmer.
Step 5
Add the julienned carrot and chopped bok choy to the pot. Simmer for approximately 5 minutes until vegetables are tender.
Step 6
Stir in the low sodium soy sauce, lime juice, and red chili flakes. Adjust the spice level to taste.
Step 7
Add the peeled and deveined shrimp to the pot. Simmer until the shrimp turn pink and are cooked through, about 3-4 minutes.
Step 8
Divide the cooked rice noodles among 4 serving bowls.
Step 9
Ladle the soup over the noodles in each bowl.
Step 10
Garnish with sliced green onions and fresh cilantro before serving.
Nutrition Facts
| Serving size | (2566.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1021.2 |
| Total Fat 22.1g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 694.5mg | 0% |
| Sodium 3876.2mg | 0% |
| Total Carbohydrate 65.7g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 10.8g | |
| Protein 143.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 738.8mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 3292.7mg | 0% |
Source of Calories