Description
A delicious and aromatic shrimp and bok choy rice noodle soup with a fragrant broth.
Ingredients
Scale
- 1/2 tablespoon sesame oil
- 3 star anise
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 6 cups chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon fish sauce
- 1 lime, juice
- 1 jalapeño pepper, seeds removed and sliced
- 8 ounces thin rice noodles
- 10 jumbo shrimp, shells removed and set aside
- 2–3 heads of bok choy, chopped
Instructions
- Remove the shells from the shrimp and set aside.
- Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds.
- Pour in the broth, shrimp shells, soy sauce, hoisin sauce, fish sauce, lime juice, and sliced jalapeño. Bring to a boil, then reduce the heat to low and simmer for 20 minutes with the pot covered 3/4 of the way.
- While the broth is simmering, cook the noodles according to package instructions. Drain in a strainer, then rinse the noodles with cold water until they are no longer warm to prevent them from continuing to cook. (I recommend tossing the noodles with a drizzle of oil, like sesame oil, to prevent them from sticking.)
- Using a slotted spoon, carefully remove the shrimp shells and discard.
- Add the bok choy and shrimp to the broth and cook for 3-4 minutes, until the shrimp are fully cooked and opaque.
- Divide the noodles between bowls and ladle the soup over top, garnish and serve hot.
Notes
- Optional toppings: bean sprouts, cilantro, Thai basil, lime wedges, jalapeños, sriracha
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg