Shrimp & Rice Noodle Soup


Sometimes when I’ve got a handful of fresh veggies, some sort of pasta or grain, and a protein that I want to use up but can’t think of a recipe for, I turn it into a quick soup.

That was exactly what I did last Sunday when I was in need of a super quick dinner to make (home solo with Mister Ford) that I could throw together in about 20 minutes after putting him to sleep. On hand from THIS meal I had rice noodles, pea shoot leaves, fresh ginger, and bean sprouts. I also had bought a handful of wild shrimp to use up and always have on hand some chicken stock or Better Than Bouillon.

This was NOT a complex soup from a flavor perspective, if you want that you’ll need to add a few more ingredients such as other spices or sauces but this was a simple meal for me and SUPER easy.

What I Used:

  • 3 cups chicken stock

  • 1 serving rice noodles

  • 6-8 shrimp

  • 2 large handfuls of dark leafy greens

  • 1 limes worth of juice

  • 1 inch piece of fresh ginger peeled & sliced

  • for a garnish: a dash of soy sauce, a drizzle of sriracha, diced scallions/green onion, and a handful of crunchy bean sprouts

How To:

  1. Not necessary but if you have a chance ahead of time let the shrimp marinate in 1/2 lime worth of juice

  2. In a small pot bring the stock & fresh ginger to a boil, then add the rice noodles (per the instructions on mine they took about 10 minutes to cook.

  3. When you have about 5 minutes left for the noodles add the greens and let them wilt into the broth.

  4. Next add the shrimp, they will cook within about 2 minutes in the lightly boiling soup

  5. Fish out the fresh ginger

  6. When the noodles are done serve it up in a big bowl and add a squeeze of lime, garnish with any other favorite toppings/herbs and enjoy!