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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Asian Fusion, Vietnamese
Servings 4 servings
Calories 320 kcal

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.
Keyword Easy Dinner, Shrimp Soup, Vietnamese Noodles, Weeknight Meal