Rice Noodle Soup with Shrimp (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon sesame oil
02 -
4 baby bok choy, chopped (whites and greens separated)
03 -
1 large carrot, peeled and thinly sliced
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, minced
→ Broth and Noodles
06 -
4 cups vegetable or chicken broth
07 -
2 cups water
08 -
2 tablespoons gluten-free soy sauce or tamari
09 -
2 tablespoons fish sauce
10 -
2 tablespoons rice vinegar
11 -
4 ounces pad thai rice noodles (half package)
→ Protein and Garnish
12 -
1 pound small raw shrimp, peeled (51-60 count)
13 -
1 bunch green onions, sliced
# Instructions:
01 -
Heat sesame oil in a dutch oven over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
02 -
Add broth, water, soy sauce, and fish sauce. Bring to a boil.
03 -
Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
04 -
Turn off heat, stir in rice vinegar, and serve immediately.
# Notes:
01 -
For a chicken version, swap shrimp for boneless chicken breasts, adding them with the broth until cooked through
02 -
Perfect remedy for cold days or when feeling under the weather