Easy Vietnamese-Inspired Shrimp Noodle Soup
This light yet satisfying Vietnamese-inspired shrimp noodle soup is a perfect balance of flavors and textures. Succulent shrimp and tender rice noodles swim in a fragrant broth infused with lemongrass, ginger, and aromatic spices. Fresh herbs and a squeeze of lime add a bright finish to this comforting bowl, making it an ideal choice for a quick weeknight dinner or a soothing weekend lunch.
Equipment
- Large pot or Dutch oven (4-6 quart / 3.8-5.7 liter capacity)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Soup ladle
- 4 large soup bowls
Ingredients
Protein
- 1 pound Large shrimp, peeled and deveined [450g]
Produce
- 2 stalks Lemongrass tough outer layers removed, finely minced
- 2 inches Fresh ginger peeled and grated [5cm]
- 4 cloves Garlic minced
- 2 Green onions thinly sliced
- 4 ounces Shiitake mushrooms sliced [115g]
- 2 cups Baby spinach leaves [60g]
- 1 cup Fresh bean sprouts [70g]
- 1/2 cup Fresh cilantro leaves [15g]
- 1/4 cup Fresh mint leaves [7g]
- 2 Limes cut into wedges
Pasta & Grains
- 8 ounces Thin rice noodles [225g]
Oils & Vinegars
- 1 tablespoon Vegetable oil [15ml]
Condiments
- 6 cups Low-sodium chicken broth [1.4 liters]
- 2 tablespoons Fish sauce [30ml]
- 1 tablespoon Low-sodium soy sauce [15ml]
Baking & Spices
- 2 whole Star anise
- 1 Cinnamon stick
- 1/2 teaspoon Ground coriander [2g]
- 1/4 teaspoon White pepper [0.5g]
Instructions
Prepare the Broth
- In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
- Add minced lemongrass, grated ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.
- Pour in the chicken broth and add star anise, cinnamon stick, ground coriander, and white pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Prepare the Noodles
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
Finish the Soup
- Add sliced shiitake mushrooms to the simmering broth and cook for 2 minutes.
- Gently add the peeled and deveined shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.
- Stir in fish sauce and soy sauce. Taste and adjust seasoning if needed.
- Add baby spinach leaves and cook for 1 minute until just wilted.
Assemble and Serve
- Divide the cooked rice noodles among 4 large soup bowls.
- Ladle the hot soup, including shrimp and vegetables, over the noodles.
- Top each bowl with fresh bean sprouts, sliced green onions, cilantro leaves, and mint leaves.
- Serve immediately with lime wedges on the side for squeezing over the soup just before eating.
Notes
- Lighter Alternatives: For a lighter broth, you can use water with a dash of salt and extra spices instead of chicken broth. If you’re looking to reduce sodium, use low-sodium fish sauce and soy sauce, and adjust to taste.
- Ingredient Substitutions:
- Replace shrimp with tofu or tempeh for a vegetarian version. Use vegetable broth instead of chicken broth and add a splash of coconut aminos in place of fish sauce for a vegan-friendly option.
- If lemongrass is unavailable, use lemon zest (from half a lemon) and a splash of lime juice to mimic the citrusy aroma.
- Use other greens like bok choy or kale if spinach is not available.
- Storage Instructions: Store any leftover soup and noodles separately to prevent the noodles from soaking up too much broth. Place both in airtight containers in the refrigerator for up to 2 days.
- Reheating Tips: When ready to eat, reheat the soup gently on the stove over low heat. Briefly dunk the noodles in boiling water to warm them up before assembling the bowl. Avoid microwaving the shrimp to prevent overcooking.
Quick Tips
- Enhance Flavor: For an extra depth of flavor, toast the star anise and cinnamon stick in the pot for 1-2 minutes before adding the oil and aromatics.
- Thickening the Broth: If you prefer a thicker broth, dissolve 1 teaspoon of cornstarch in a tablespoon of water and stir it into the simmering broth just before adding the shrimp.
- Cook Noodles Separately: Always cook the noodles separately from the soup to keep them from becoming mushy. Add them to the soup bowls just before serving.
Side Dish Suggestions
- Fresh Spring Rolls: Light, refreshing Vietnamese spring rolls with shrimp or tofu pair beautifully with this soup.
- Asian Slaw: A crisp, tangy slaw made with shredded cabbage, carrots, and a light sesame dressing balances the warmth of the soup.
- Steamed Vegetables: Simple steamed bok choy, broccoli, or snap peas with a splash of soy sauce make for a nutritious, light side dish.
Nutritional Benefits
- Shrimp: An excellent source of lean protein, providing essential vitamins and minerals such as selenium and vitamin B12.
- Spinach: Rich in iron, vitamin C, and fiber, contributing to improved digestion and a stronger immune system.
- Rice Noodles: A gluten-free carbohydrate source that provides energy without the heaviness of wheat-based noodles.
- Herbs (Cilantro, Mint): Fresh herbs add antioxidants and essential nutrients while enhancing the soup’s flavor.
Serving Suggestions
- Portion Size: Serve about 1.5 cups of soup and noodles per bowl to make it a full meal.
- Presentation Tips: Top each bowl with a handful of bean sprouts, a sprinkle of green onions, and fresh herbs. Serve with lime wedges for guests to squeeze over the soup.
- Complementary Beverages: Pair with a light, crisp white wine like Sauvignon Blanc or a refreshing green tea to complement the fresh flavors of the soup.
Meal Prep Tips
- Make Ahead: The broth can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before adding fresh shrimp, vegetables, and noodles.
- Prepping Ingredients: Slice mushrooms, mince lemongrass, grate ginger, and chop herbs ahead of time. Store them in airtight containers in the refrigerator for quick assembly.
- Storing Leftovers: Keep broth, noodles, and toppings in separate containers for easy reheating. Add fresh herbs and lime wedges just before serving.
Customization Ideas
- Vegetarian Option: Replace shrimp with tofu or tempeh. Use vegetable broth and add soy sauce or coconut aminos in place of fish sauce for a fully plant-based meal.
- Spicy Kick: Add sliced chili peppers or a splash of Sriracha to the broth for a spicy version of the soup.
- Extra Veggies: Customize with more vegetables like baby bok choy, zucchini noodles, or snow peas for added nutrition and texture.
- Gluten-Free: Ensure the soy sauce used is gluten-free, and double-check the ingredients on rice noodles for any hidden gluten sources.
