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!

Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
-3
|
- 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 fish 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
Ingredients
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- Heat sesame oil in a dutch oven over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
- Add broth, water, soy sauce, and fish sauce. Bring to a boil.
- Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
- Turn off heat, stir in rice vinegar, and serve immediately.
- 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!
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 »
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?
This is the best! I’ve made it 3 times and added and subtracted. Each times it has been amazing.
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!
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!
Oops sorry **cook for longer
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.
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
I would do without the soy sauce next time, i not sure it adds nicely to the flavor. Overpowers the dish.