Shrimp 'n' Noodle Soup


  • Makes4 to 4 servings


  • 113 g thin rice noodles, such as vermicelli or stick (measure loosely by grabbing a handful about 1 in. diameter)

  • 6 cups chicken broth

  • 3 cups thinly sliced bok choy

  • 1 375-g pkg peeled frozen shrimps

  • 2 tsp soy sauce

  • 2 green onions, chopped

  • 2 tbsp chopped cilantro

  • 1 tsp toasted sesame oil

  • 1 tsp chili-garlic sauce, sambal oelek or sriracha sauce (optional)


  • Bring a medium pot of water to a boil. Add rice noodles and cook 2-7 minutes, until al dente. (Beware of mushy noodles!) Drain, rinse with cold water and drain again.

  • In a large pot, bring the chicken stock to a boil. Add bok choy, shrimp and soy sauce, and cook, uncovered, until shrimp are pink and cooked through, and broth is hot - about 4 minutes.

  • Place an individual serving of noodles in each bowl, ladle soup overtop, then garnish with green onions, cilantro, sesame oil and chili-garlic sauce, to taste.

  • Makes 4 servings.

  • In a serving: 245 calories, 24.4 g protein, 3.1 g fat, 27.4 g carbohydrates

This article was originally published on Dec 01, 2009

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