A rice noodle soup is a delicious and healthy liquid food that is typically served at the start of a meal or snack. In the past, soup in France was simply a slice of bread onto which the potage, or cooking liquid, was poured. Unstrained vegetable, meat, or fish soups that are topped with bread, pasta, or rice were referred to as soups. But what gives the soup its body or strength is a decent stock. Soup is technically the first meal after an appetizer.
Chinese Rice Noodle Soup is perfect for soothing a sore throat, but you don’t need to be sick to enjoy it. This soup has great flavors and is easy to make. It’s incredible how quickly you can prepare a tasty, filling lunch. This Quick Chinese Shrimp Noodle Soup has a taste with a light sweet heat that pairs well with the shrimp.
For a fantastic fake-out feast, pair with Best Ever Fried Rice and Chicken Broccoli Sir Fry. The chili flakes give this soup a little kick and balance out the taste of sour, sweet, and savory. If you don’t like spicy food, you can omit the chili flakes.
Why Chinese Rice Noodle Soup?
Learning this recipe could make a nice addition to your list. Here are the reasons why you should make this 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.
It is the perfect food when you’re not feeling well.
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 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 a noodle soup with shrimp. I’m sure this recipe will become a favorite in your house too! A great dish as a remedy if you are sick. Its flavor and health benefits are beneficial.
All in all, this shrimp noodle soup recipe will be perfect for any time of the day, whether you are sick or not. Thus, make sure to make this in your homes. I assure you, this is a perfect treat!
It can help you gain nutrients.
Generally, an asian shrimp soup is a simple dish that can help you cram a lot of nutrients into your diet. It all boils down to the ingredients when deciding which one is best. Soup may have several health advantages when made with nutrient-rich components like veggies and lean meats. Cream-based, canned, and quick soups should be avoided, as they frequently include more calories and sodium.
There are numerous noodle soup recipes with Chinese origins, and many of these are consumed or modified in other Asian nations. The term “noodle soup” describes a range of soups that are served with noodles and other ingredients in a thin broth. In East Asia, Southeast Asia, and the South Asian Himalayan republics, noodle soup seafood is a typical cuisine. Noodles of all kinds, including egg, wheat, and rice noodles, are used for asian noodle soup recipes.
What Makes Rice Noodle Soup Healthy?
Soup may be a very healthy dish with many nutritional advantages when made with the appropriate components. Soups cooked with bone, vegetable, or meat broths, for instance, include vitamins, minerals, and nutrients like collagen. In addition, practically anything in your kitchen can be used to make soup with shrimp and rice. There are some items to avoid, including thickeners and sauces, as they may raise the calorie and sodium content of your soup and make it into a rather unhealthy lunch.
- Eating soup is a simple and delicious method to increase your vegetable intake.
- Soups are a delicious and simple method to enhance your vegetable intake, and they also give wonderful flavor while being low in added fats and calories.
- High vegetable intake is linked to a lower risk of weight gain, which raises the chance of developing chronic conditions like heart disease, type 2 diabetes, and several malignancies.
- Vegetables also have a wealth of health advantages because of their high vitamin, mineral, fiber, and plant chemical content.
How to Make Easy Chinese Rice Noodle Soup Recipe?
Print
Rice Noodle Soup with Shrimp
This easy rice noodle soup is perfect for sore throats or cold nights.
- Total Time: 35 minutes
- Yield: 2 1x
Ingredients
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner, Pasta and Noodles, Seafood, Soups
- Cuisine: Asian
Nutritional Information
Per Serving
| Calories | 203 kcal | Carbohydrates | 29 g |
| Protein | 10 g | Fat | 5 g |
| Saturated Fat | 1 g | Polyunsaturated Fat | 2 g |
| Iron | 2 mg | Sodium | 518 mg |
| cholesterol | 84 mg | Fiber | 2 g |
| Sugar | 3 g | Vitamin A | 9470IU |
| cholesterol | 82 mg | Calcium | 39 mg |
Why do You Love this Recipe?
“A variety of macro- and micronutrients, including protein, fiber, B vitamins, vitamin C, amino acids, and others, are present in abundance. Strong anti-inflammatory and antioxidant components are also present.” According to research, chicken noodle soup may be especially helpful when you’re unwell.
Fresh ingredients: This soup is so much healthier than instant noodle soups which are loaded with unnatural ingredients.
Flavors: such as soy sauce and fish sauce give it a rich and authentic taste.
Simple Method: This makes this a soup you will want to make over and over again!
Ultimate Benefits
- Warm and smooth: Start your meal with soup to soften and warm your stomach.
- Diet quality
- Manage your weight
- A significant fluid supply.
- Well-balanced and nourishing.
- Soup keeps its nutritious worth intact.
- Rich in beneficial fibers.
- Rich in flavor.
- A sense of satiety.
Which Soups are not Healthy?
Thickening agents
- Full-fat milk, heavy cream, coconut cream, cornstarch, bread, cheese, egg yolks, and roux, a mixture of butter and flour, are some of the most frequently used components to thicken soups.
- These components can be used in a healthy diet in moderation, but you should be cautious when using them in cream-based soups.
- The majority of thickeners are high-calorie-per-gram foods with high energy densities.
- When you eat a lot of foods with a high energy density, you can end up consuming more calories than you require, which could result in weight gain.
Sodium content
- Instant and canned soups, which are often rich in sodium, are other varieties of soup you should avoid.
- High sodium consumption is linked to high blood pressure, a risk factor for heart and renal disease, and stroke.
How to Store Asian Rice Noodle Soup?
- Noodle soup should always be kept in an airtight container and refrigerated. It will last three to four days in the refrigerator.
- Pasta or noodle soups shouldn’t be frozen because they won’t keep well in the freezer. The broth can be prepared ahead of time and frozen for up to three months; after defrosting and warming the stock, add the shrimp and noodles.
Conclusion
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 on taste and flavors. What will you change about the 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!
Laura says
Made this tonight for my family, including two kids 8 & 11. My son comes out and says “what’s that stench” (fish sauce), but then actually thanked me for dinner and really enjoyed it, as did we all
Rosie says
Thank you for that wonderful feedback of yours, and we love that your family and kids enjoy this Chinese rice noodle soup with shrimp recipe. More information is available if you want to surprise your children with delectable foods that are simple to prepare. As mothers, we are not chefs, but we are passionate about cooking food for our families. Enjoy cooking!
Mary Ann says
We are healthy eaters who avoid gluten due to sensitivities so we used Tamarin instead of soy sauce and spinach ( just poured the hot broth over it at the end) instead of bok Choy that I don’t stock. It was soooo good . Thanks for the great noodle soup !
★★★★★
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!
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.
Sharon says
Someone suggested oyster sauce. That’s what I’ll be using since I’m adding leftover rotisserie chicken instead of shrimp this time.
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)
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!