Description
A flavorful and spicy shrimp rice noodle soup with a rich broth and fresh ingredients.
Ingredients
Scale
- 8 ounces rice vermicelli noodles
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon chili oil or chili crisp
- 1 teaspoon fish sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 jalapeño, sliced
- 2 green onions, sliced
- 2 tablespoons chopped cilantro
- 1/2 cup sliced mushrooms
- 1 small red chili, chopped
- 1 tablespoon lime juice
Instructions
- Cook the rice vermicelli noodles according to the package directions. Drain and set aside.
- Heat sesame oil in a large pot over medium heat. Add the garlic and ginger, then sauté for 1 minute until fragrant.
- Add the chicken broth, soy sauce, sriracha, chili oil, fish sauce, black pepper, and salt. Stir well and bring to a gentle simmer.
- Add the mushrooms and cook for 3 to 4 minutes.
- Add the shrimp and cook for 2 to 3 minutes, or until pink and fully cooked.
- Stir in the lime juice.
- Divide the cooked noodles into bowls, then ladle the hot broth, shrimp, and vegetables over the top.
- Garnish with sliced jalapeños, green onions, chopped cilantro, and chopped red chili before serving.
Notes
- Adjust the spiciness by increasing or decreasing the amount of chili oil and sriracha.
- For a vegetarian version, replace shrimp with tofu and use vegetable broth.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg