This Chinese Rice Noodle Soup is perfect for soothing a sore throat, but you don’t need to be sick to enjoy it!
Why Chinese Noodle Soup?
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 Chinese 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 recipe will become a favorite in your house too!
How to Make Easy Chinese Rice Noodle Soup Recipe
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
-3
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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 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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Rate this recipe!
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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.
Finally, tell us what you think about this easy Chinese rice noodle soup recipe. I already know how easy-to-make can be for almost everybody, as I first recommended it to some friends. So, share your opinion in taste and flavors. What will you change about the noodle soup recipe and how will you adapt it, in the future, for your family? How did your children react to it? Tell us everything in the comments section and ask your further question in the same place.
Last but not least, if you want more easy-to-make Chinese recipes, give these a try!
Marie says
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?
Ginger says
This is the best! I’ve made it 3 times and added and subtracted. Each times it has been amazing.
Jenn says
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!
Becky says
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!
Becky says
Oops sorry **cook for longer
Sandra Burgess says
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 says
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
Ceceilia says
I would do without the soy sauce next time, i not sure it adds nicely to the flavor. Overpowers the dish.
Neringa says
Thank you for this recipe! I made it just now and cannot stop eating the soup.
lisa king says
Made it…loved it My question is why the rice vinegar. Other then flavor.
Andi Gleeson says
Thank you! The vinegar is just for flavor I guess! I like adding vinegar to all sorts of greens I cook, and I often use seasoned rice vinegar in my Asian dishes.
Carol says
Made this tonight and loved it. I will be making this very often. Used lo mein noddles instead of rice noddles.
Lydia carmona says
Nice recipes I’m going to make some of these.
Jan says
I’m going to have to make this!
Andi Gleeson says
I think you’ll love it, Jan :)
Claire says
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
Mysti says
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?
Andi Gleeson says
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 :)
Nicole Johnson says
This looks SO GOOD. I could eat Asian soups pretty much everyday of my life without getting tired of it!
Andi Gleeson says
Oh thank you!! I’m the same way about noodle soups and Mexican food :) I never get tired of them!
Kat says
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.
Andi Gleeson says
Wow, Kat!! Thank you so much for such a nice review! :)
christine says
excellent!! thanks so much for this.
Andi Gleeson says
Thanks, Christine!
Deb Sawatsky says
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!
Susan - ofeverymoment says
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!
Andi Gleeson says
Thank you, Susan. I’m so glad you enjoyed it!!
Stephanie says
Hi! I plan on making this tonight for my boyfriend since he caught a cold over the weekend. I love noodle soups and I love shrimp so I’m so excited to make this!!!
I know we can use either chicken or vegetable broth, which do you prefer more?
Also, I don’t have an asian supermarket near my house, what other noodles would you recommend?
Thank you!!
Andi Gleeson says
Hi, Stephanie! I’m not sure where you live, but most regular grocery stores in my area have some sort of rice noodles in the Asian section of the store. They would be with the soy sauce, chow mein noodles, canned coconut milk, etc. Look for them to be called rice noodles or pad thai noodles. If you can’t find them at all, you could try Chinese noodles or angel hair spaghetti, but I hope you can find the rice noodles :) I usually use chicken broth when I make it, so that’s what I would recommend. Let me know how it turns out!
susan tindall says
Wow…I made this for dinner…amazing soup….I must tell you that is better than my favourite soup from my favourite Vietnamese restaurant….wonderful. Thank you for sharing..
Andi Gleeson says
I appreciate that so much, Susan! Thank you!
Madeline Fenster says
Hello Andi, very glad I found your blog. I like your choice of recipes, particularly the Asian ones. Thai food has been my passion for a number of years, and it’s so nice to find easy recipes of seemingly complicated dishes. One question that I always puzzle about is when sesame oil is called for it rarely states which kind: the dark toasted or the light colored blander one. Would appreciate if you mentioned which one you require in your recipe. Keep up the good work!
Lise Dunster says
Hello Andi, I made this asian soup and we adored it. What a great recipe!!! Thank you so much, very appreciated.
Andi Gleeson says
Oh thank you so much, Lise! I’m happy you liked it!
bob says
don’t like recipes typed with so munch space between lines, a waste of paper, could me one page instead of two our three.
Andi Gleeson says
Hi, Bob. I’m always happy to hear feedback from readers and try to accommodate requests if I can. I do better with please and thank you than complaints though :) Have a good weekend!
jinx says
Just highlight the recipe and set the format yourself then copy to your documents. Easy.
Cynthis says
I made this just as the recipe states. It was very tasty and simple to prepare. Thank you for this recipe. It is a keeper.
Andi Gleeson says
This made my day. I’m so happy that you liked my recipe! Thank you so much :)
Kristine says
Could you use frozen shrimp?
Andi Gleeson says
Hi! Yes, I pretty much always use frozen shrimp in my recipes. I thaw them first, which doesn’t usually take too long.
Monique Carrier says
I’ve added thinly sliced mushrooms and bean sprouts to the recipe and less noodles. Délicieux!!!!
Andi Gleeson says
Oh, that sounds really good, Monique! Did you see my ginger chicken soup? I served that one over bean sprouts instead of noodles, and I loved the way it turned out! (https://wearychef.com/lemon-ginger-chicken-soup/)
Jj says
Spiralized zucchini instead of noodles. Very good.
Andi Gleeson says
Sounds good, JJ. Thanks!
Kristen says
Hi Andi!
I LOVE your recipes!
Quick question…I am allergic to seafood, that includes Fish Sauce. Any recommendations on what I could sub on this recipe? (Obviously I will be attempting with Chicken and not Shrimp :))
Andi Gleeson says
Hi, Kristen! Thank you, and I’m so sorry for the delay in responding! I would just use an extra splash of soy sauce and maybe juice of half a lime if you have one handy. I’m sure it would still be good even if you just left it out completely. Thank you!
Madeline says
I love your choice of recipes Andi, and since I just found you today, I haven’t had the chance to try them yet, tho I plan to do so ASAP. They really look delicious and easy. I can’t wait. But even tho this was an old post by Kristen, I wonder if using vegetarian fish sauce would be acceptable for her allergies. It tastes just as good as regular fish sauce and will not change the flavor. My son is a Vegan and that is what I use when cooking for him when he visits. Just a thought.
Megan says
Hey,
Would you happen to know the calorie in take per serving?
Kat says
Delicious soup. Will definitely make again.
Andi Gleeson says
Oh, thank you, Kat! So happy to hear it!
Vicki T. Smith says
I am retired and like to take “shortcuts” , specially in cooking. I have just now discovered your website because I was looking for a quick way to use some frozen meatballs ( i now have your Meatballs and Creamy Rice recipe ) for dinner! I look forward to other recipes from you, many thanks!!!
Andi Gleeson says
Thank you so much, Vicki! I love making easy recipes, so you’ve come to the right place :) So glad to have you!
Shaunda says
I don’t know if I made this correctly, but it turned out great! Really easy, yet makes me feel like I am capable of cooking more complex dishes. I used the Chinese noodles (the ones in the orange package) that you recommended as a substitute for the pad thai noodles – do you notice a difference between the two?
Thanks for the recipe – this one is going in the box!
Andi says
Hi, Shaunda. I’m so sorry for the delay in getting back to you! I’m really happy that you enjoyed this recipe. I love it too! Either type of noodle works great. I use the rice noodles now because I can’t eat wheat. My husband prefers the Chinese noodles because they aren’t as slippery as the pad thai noodles. I’m sure your version was perfect :) Thank you!
Julie howard says
This soup looks awesome and I plan to try it very soon. I’m just wondering if you have ever made it and frozen it? I am curious how well it would freeze.
Thanks
Andi says
Hi, Julie! I hope you like this soup! I don’t think it is the best choice for a freezer meal. I have a feeling the noodles, bok choy, and shrimp wouldn’t freeze and reheat well. If you want a soup recipe you can freeze, I would try my gumbo, creamy potato with cauliflower, or cream of chicken soup. The Cajun shrimp soup should freeze well too if you just leave out the shrimp and add them to the soup when you reheat it. I hope that helps! (You can see all my soup recipes here: https://wearychef.com/recipes/soup-recipes/)
Dana says
Made this last night. It was a big hit with my family. Thank you
Andi says
I’m so glad to hear it, Dana. Thank you!
Sara says
my husband and I ate the whole pot of soup in one sitting. It was so amazing, thanks for sharing
Andi says
Good for you! I’m so glad you liked it, Sara! Thank you :)
Rachael says
would you post a photo of the kind of noodles you use. I seem to have everything except Thai rice noodles…also any that can be subsituted!
Thank you!
Andi says
Hi, Rachael! I’m sorry for taking so long to reply! I thought of you at the store yesterday and took a picture of noodles. I use pad thai noodles like on the top of this pic, but you could also use Chinese noodles like the bottom ones if you can find those. Hope that helps!
Talia says
Made this tonight. Added mushrooms but made it exactly the same otherwise. It was hands down one of the best soups I have ever made…and i have made a lot. Thank you for this delicious recipe!
Andi says
Wow thank you so much, Talia! Adding mushrooms makes everything better :) My husband doesn’t love them, but I cook with them a lot anyway. Hope you had a nice holiday!
Sherry says
This soup looks awesome! I cant wait to make it! Thanks for posting!
Andi says
Thanks so much, Sherry! I hope you love it :)
Liz says
Thank you for all nice recipes. Have a Wonderful and Safe Weekend!
Andi says
Thank you, Liz!