1. mavee125 says

    This is the best Asian Noodle Soup! It’s delicious and so flavorful. The kids loved it so much! Thanks to this newfound recipe, our family has a new fave dish. Glad that Karman Foods has got the ingredients I needed. Delivery’s fast and hassle-free.

  2. Betty H says

    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 and again and so forth. By the way, I used Rice noodles since there were no pad thai noodles at my local Asian store.

  3. 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?

  4. 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!

  5. 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!

  6. 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.

  7. 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

  8. Carol says

    Made this tonight and loved it. I will be making this very often. Used lo mein noddles instead of rice noddles.

  9. 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

  10. 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 :)

    • Andi Gleeson says

      Oh thank you!! I’m the same way about noodle soups and Mexican food :) I never get tired of them!

  11. 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.

  12. 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!

  13. 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!

  14. 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!

  15. 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..

  16. 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!

  17. 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!

  18. 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

      Hi! Yes, I pretty much always use frozen shrimp in my recipes. I thaw them first, which doesn’t usually take too long.

  19. Monique Carrier says

    I’ve added thinly sliced mushrooms and bean sprouts to the recipe and less noodles. Délicieux!!!!

  20. 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.

  21. 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!!!

  22. 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!

  23. 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.

    • 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:

  24. 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!
      soup noodles

  25. 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!

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