Shrimp Noodle Soup

Dive into the comforting warmth of Shrimp Noodle Soup, a vibrant, flavor-packed dish that combines the delicate sweetness of tender shrimp with the aromatic essence of garlic, ginger, and lime. This easy-to-make recipe pairs succulent seafood with silky rice noodles and a medley of fresh veggies like julienned carrots, crisp bell peppers, and baby spinach, all simmered in a rich, savory broth infused with soy and fish sauce. Ready in just 35 minutes, it’s the perfect quick weeknight meal or soothing remedy for chilly evenings. Garnished with fragrant cilantro, green onions, and optional red chili for a hint of heat, this light yet satisfying soup delivers a nourishing, restaurant-quality experience right at home. Perfect for those seeking a healthy, Asian-inspired dish, Shrimp Noodle Soup is sure to become a family favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces rice noodles
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 6 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 cups baby spinach
• 2 green onions, sliced
• 1 red chili, sliced (optional)
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Soak the rice noodles in hot water according to package instructions until softened, then drain and set aside.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, stirring frequently, and cook until fragrant, about 1 minute.

Step 3

Pour in the chicken or vegetable broth, soy sauce, and fish sauce. Bring to a simmer.

Step 4

Add the julienned carrot and sliced bell pepper to the broth and cook until the vegetables are tender, about 5 minutes.

Step 5

Season the soup with lime juice, salt, and black pepper.

Step 6

Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.

Step 7

Stir in the baby spinach, allowing it to wilt into the soup.

Step 8

Divide the softened rice noodles among four bowls.

Step 9

Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of shrimp and vegetables.

Step 10

Garnish with sliced green onions, red chili (if using), and chopped cilantro.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(2612.0g)

Amount per serving	% Daily Value*
Calories	1063.9

Total Fat 19.4g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 8.5g
Cholesterol 857.3mg	0%
Sodium 9959.3mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 12.7g	0%
Total Sugars 15.4g
Protein 131.9g	0%

Vitamin D 0IU	0%
Calcium 582.3mg	0%
Iron 7.6mg	0%
Potassium 2528.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.0%

Protein: 48.4%

Carbs: 35.5%