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This Asian style shrimp and noodle soup recipe is healthy, tastes fresh, and is comforting. Ready in 30 minutes.
The first time I made this soup I used an entire one pound package of noodles, and it soaked up most of the broth. I like to think of myself as someone who knows how to cook, but when it comes to measuring spaghetti or noodles, I really suck.
It didn’t taste bad; it just wasn’t soup. You’d think that the directions on the noodle package would have tipped me off when it said “cook in 12 cups of water,” but Natasha doesn’t follow directions. Since my husband and I don’t need to eat for 10, a third of the noodles work a lot better!
Anyway, this soup is really tasty and isn’t as labor intensive as making a proper pho, for example. It’s very doable on a weeknight, and the fresh herbs are a nice treat in the middle of January.
I hope you enjoy this Asian style shrimp and noodle soup!
Asian Style Shrimp and Noodle Soup
Ingredients
- 6 cups water
- 2 (10 fluid ounce) cans chicken broth
- Juice of 1/2 lime
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon Chinese five spice
- 1 peeled chunk of ginger (about the size of a teaspoon)
- 1 teaspoon chili pepper (optional)
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh mint chopped
- 2 tablespoons fresh cilantro chopped
- 2 cloves garlic minced
- 1-2 tablespoons spring onions chopped
- 1/3 lb. Chinese style noodles (I used 1/3 of a package)
- 3/4 pound medium shrimp
Instructions
- If shrimp are frozen, run them under cool water until thawed. Peel and devein. Set aside.
- Add water, chicken broth, lime juice, fish sauce, soy sauce, Chinese five spice, ginger, and chili pepper to a pot on high heat.
- Meanwhile, prepare herbs. Chop the basil, mint, and cilantro, and add to the pot. Mince the garlic into the pot. Chop spring onions and set aside.
- When the broth starts to boil, reduce the heat to medium and add the noodles and cook for about five minutes, until noodles are soft.
- Add the shrimp and cook for an additional 2-3 minutes.
- Take out ginger chunk then serve immediately and add spring onions on top. You can garnish it with extra mint and basil leaves if desired.
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Oh, how beautiful it looks! Gorgeous colors and presentation ❤ You made an art from a simple dish 🙂 Congratulations! ❤
Thank you!! ?
Hi Natasha,
Please allow me to compliment you on your recipe photo. Is it just me or does the dark blue background go perfectly with the greens in the herbs? Well done. I keep looking at those greens. I really like them. Moving on – the recipe looks awesome. I’ll have to give this one a try. Shrimp is one of my favorites.
Jay
Thank you!! I appreciate the compliment 🙂
I adore all Asian noodle soups and I really like easy, so this recipe is a keeper for me! I suck at measuring noodles too. It’s just the Hubby and I but every single time I make noodles, I always keep adding more dry noodles to the boiling water, thinking that there’s just not enough in the pot. Then when they are ready, I’ve made enough for 20 people! Hahaha! #mybad 🙂
Thanks Karrie! Haha there is a theme going in the comments section re: making too many noodles. I like how I’m not the only one!
My daughter is into miso soup and loves noodles so this might be something to try with her. And I love your styling with the fresh herbs. 🙂
Thanks Annemarie! Let me know if she likes it 🙂
That looks delicious! The fresh herbs are a nice touch. I might try it tonight!
Thanks Beth! Let me know if you do try it.
Haha, I am terrible at measuring noodles too! And reading package instructions 🙂 This soup looks perfect for the winter weather, and I love the asian flavors. Plus it is a 30 minute meal? Sold. Pinning!
I like how all the comments talk about mis-measuring noodles 🙂 Thanks for pinning!!
I’d love a bowl of this right now – looks so tasty and perfect for cold weather! I’m the same when it comes to measuring noodles!
Thanks Keri. I am seeing a trend here with the noodle issues 😀
This sounds like a very tasty soup, Natasha! I will give it a try! (I am just missing fish sauce and shrimp from the ingredient list).
P.S. I also tend to overuse noodles in soup, so you are not alone!
Thanks Tania! Haha I’m glad I’m not the only one that has that issue 🙂