About Andi Gleeson

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in Austin, TX. Her obsessions are Target shopping, glitter nail polish, and Mexican food.

Be sure to follow Andi on Pinterest and Facebook for a daily dose of tasty recipes!

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Betty H
10 months ago

I just made the soup. I cooked the noodles separately almost according to the package instructions took out 2 minutes before the suggested time and rinsed in cold water. I added to recipe and in the process I forgot to add the bok choy and green onions but after a couple of minutes I realized I forgot so I quickly added them and waited a few more minutes to give the veggies a chance to cook a little. Thank goodness it still tasted amazing. Thanks so much for the recipe my family loved it. I will definitely make it again… Read more »

1 year ago

Hello Weary Chef, I came across the recipe on Pinterest, and was wondering if I can prepare the recipe without the garlic as I am not a fan. If I
was to prepare the recipe as it is, what is the equivalent of 2 garlic cloves in
tablespoons or teaspoons?

2 years ago

This is the best! I’ve made it 3 times and added and subtracted. Each times it has been amazing.

2 years ago

My favorite soup! My husband and I are both salt sensitive so I made some modifications. I did 4 cups water and 3 cups low sodium chicken broth and only used 1 tbsp of fish sauce. I kept the soy sauce to keep the flavor tho. It was perfect!

3 years ago

Has anyone made the base of the soup and let it cool for longer? Then add the shrimp and noodles right before serving? I am only asking because my soup night is always the night we are coming home and need dinner ready or almost ready. Thanks!

3 years ago
Reply to  Becky

Oops sorry **cook for longer

Sandra Burgess
3 years ago

I love this recipe and your site. Thank you for taking the time to post. I’m up to the fifth time making this one and my hubbie and I cant get enough of it. Simple and tasty.

Colleen Rodley
3 years ago

Am going to try this tonight with some Korean friends joining us for a meal…also making Bulgaria so looking forward to some Asian quinine… thank you …your instructions are easy to follow. Regards Colleen New Zealand

3 years ago

I would do without the soy sauce next time, i not sure it adds nicely to the flavor. Overpowers the dish.