Asian Shrimp Noodle Soup

Revised 2014 Nov 08

3 servings


1 quart shrimp stock
1 cup shrimp, peeled and deveined
1 teaspoon five-spice powder
1/2 teaspoon fish sauce
ground black pepper
1 teaspoon sesame oil
thumb-sized piece fresh ginger root, peeled and thinly sliced
1 fresh red or green chile, thinly sliced
4 ounces rice sticks or vermicelli, partially cooked
1 handful snow peas
1/2 carrot, shaved with vegetable peeler
2 radishes, thinly sliced
1/2 cup corn kernels, (fresh or frozen and thawed)
2 tablespoons soy sauce, plus more for serving
juice of 1/2 lime
1 handful spinach leaves


Put a large saucepan on high heat. Fill the saucepan with the shrimp stock, heat until very hot, and put a lid on it. While this is happening, season the shrimp with the five-spice powder, fish sauce, pepper, and sesame oil. Stir well . Sauté the shrimp until nearly cooked through, tossing every now and again.

To the shrimp stock add the rice sticks (or vermicelli), half the chile, all the ginger, snow peas, carrot, and corn with 2 tablespoons of soy sauce. Bring it to just boiling then reduce heat and cook for 2-3 minutes, stirring. Halve the lime and squeeze in the juice (toss the lime carcass in and remove before adding shrimp). When the rice sticks (or vermicelli) and veggies are done add the shrimp and finish in the soup if necessary.

To serve, divide the spinach leaves and radish among your bowls and pour over the broth, rice sticks, and vegetables.

Original recipe called for cilantro.

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