This Asian Rice Noodle Soup is perfect for soothing a sore throat, but you don’t need to be sick to enjoy it!
Toddlers and preschoolers are always sick. I remember when my oldest was two and three years old, I couldn’t tell when one cold ended and the next one began. Now we’re in the same situation with my youngest.
I do think there’s truth to the whole “they’re building up their immune system” thing because my oldest rarely gets sick now that he’s seven. It’s like he got every cold bug possible early on, and now he’s the man of steel.
I usually manage to dodge the colds too, which is a good thing since moms don’t have time to be sick. My husband, on the other hand, pretty much catches everything our preschooler brings home. (I don’t know what happened to his immune-system-building preschool years…)
When you’re not feeling well, this rice noodle soup is a perfect dinner. The savory broth with ginger is great for soothing sore throats or warming up on cool nights. If you prefer, you can make it with chicken instead of shrimp. I’m sure this noodle soup will become a favorite in your house too!
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Asian Rice Noodle Soup with Shrimp
This easy rice noodle soup is perfect for sore throats or cold nights.
© The Weary Chef 2013-2016
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| Servings | Prep Time |
| 2 -3 | 10 minutes |
| Cook Time |
| 25 minutes |
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| Servings: -3 | Units: |
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- 1 tablespoon sesame oil
- 4 baby bok choy, chopped (separate white and green pieces)
- 1 large carrot, peeled and sliced very thin
- 2 cloves garlic, minced or crushed
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons gluten-free soy sauce, or substitute regular soy sauce
- 2 tablespoons rice vinegar
- 4 ounces pad thai rice noodles, (1/2 package)
- 1 pound small raw shrimp, peeled (51-60/pound)
- 1 bunch green onions, sliced
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- If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.
- Adapted from Asian Chicken Noodle Soup at Eat, Live, Run.
Want more easy Asian recipes? Try these!
- Quick Cream Corn Pancakes with Brown Sugar Pork Chops - July 27, 2017
- BBQ Brisket Enchiladas - June 20, 2017
- Quick Grilled Pork with Lemon Avocado Salad - June 14, 2017
- Dill Pickle Potato Salad with Grilled Sausages - June 7, 2017
- Hawaiian Chicken BBQ Burger - May 24, 2017
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55 Comments on "Asian Rice Noodle Soup with Shrimp"
I’m going to have to make this!
I think you’ll love it, Jan 🙂
I used to eat this noodle with my Vietnamese friend! thank you for sharing with us these great recipes. I will definitely try to make them
This was an amazing recipe to follow. I made some substitutions such as no fish sauce or vinegar, & I used spinach instead of bok chit & it was still very yummy! Was wondering what the fridge shelf life would be? 1-2 days or 3-5?
Hi, Mysti! I’m so happy to hear that you liked it! I think it would be fine to eat after a couple days in the refrigerator, but I have to say that reheating spinach and shrimp might not give you the best result. I would still eat it for sure, but it will be best when fresh 🙂
This looks SO GOOD. I could eat Asian soups pretty much everyday of my life without getting tired of it!
Oh thank you!! I’m the same way about noodle soups and Mexican food 🙂 I never get tired of them!
This was the best soup ever! I used oyster sauce in place of fish sauce because I couldn’t find it. Definitely making this again.
Wow, Kat!! Thank you so much for such a nice review! 🙂
excellent!! thanks so much for this.
Thanks, Christine!
I made this for lunch today, absolutely amazing flavour. I used leftover rotisserie chicken sliced instead of shrimp as I’m not a seafood lover, but otherwise made it to the recipe. Very tasty, very simple! Definitely going into my favourites recipe box!
I made a version of this last night, substituting some ingredients I was missing with what I had on hand (I used thin rice noodles instead of pad thai noodles, Worchestershire sauce instead of fish sauce, and a dash of white vinegar and squirt of lime juice instead of rice wine vinegar.) It was delicious. Thanks for the recipe!
Thank you, Susan. I’m so glad you enjoyed it!!