Rice Noodle Soup with Shrimp/Prawn

Published on 11 December 2024 at 11:54

Ingredients

  • 1 tablespoon sesame oil
  • 4 baby Bok choy chopped (separate white and green pieces)
  • 1 large carrot peeled and sliced very thin
  • 2 cloves garlic minced or crushed
  • 1 tablespoon fresh ginger minced
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 2 tablespoons gluten-free soy sauce or tamari or substitute regular soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 4 ounces pad Thai rice noodles (1/2 package)
  • 1 pound small raw shrimp/prawn peeled (51-60/pound)
  • 1 bunch green onions sliced

Instructions

  • Heat sesame oil in a Dutch oven over medium-high heat. Add white pieces of Bok choy and carrots, sauté for 5 minutes. Add garlic and ginger, and sauté one minute longer.
  • Add broth, water, soy sauce, and fish sauce. Bring to a boil.
  • Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp/prawn, green onions, and green pieces of Bok choy. Cook 2-3 minutes longer.
  • Turn off heat, stir in rice vinegar, and serve immediately.

 

Add comment

Comments

There are no comments yet.