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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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

Sandra Burgess

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

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.


Thank you for this recipe! I made it just now and cannot stop eating the soup.