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Shrimp Noodle Soup

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner Vietnamese
Shrimp Noodle Soup
Ingredients
  • 4 cups chicken stock
  • 4 cups vegetable broth
  • 3 large shallots, sliced
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons fish sauce
  • 1 tablespoon ground ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 5 cloves garlic, peeled and crushed
  • 1 teaspoon ground black pepper
  • 1 cinnamon stick
  • 2 star anise
  • 1 (8 ounce) package dried rice noodles
  • 1/2 pound raw shrimp
  • 1 tablespoon low-sodium soy sauce, or to taste
  • 1 clove garlic, or to taste
  • 2 cups bean sprouts
  • 4 green onions, sliced
  • 1 cup fresh basil leaves
  • 1/4 cup chopped cilantro
  • 2 sprigs fresh mint, or more to taste
  • 2 limes, cut into wedges, or to taste
Instructions
1
Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Bring the mixture to a rolling boil, then lower the heat to a moderate simmer and let it cook for 1 to 2 hours, allowing the flavors to meld together. Remove the solids from the pot and discard them.
2
Meanwhile, cook rice noodles in a large pot of boiling water until they become translucent, about 4 to 5 minutes.
3
In a separate skillet, sauté the shrimp with soy sauce and garlic over medium heat until they are fully cooked through, taking around 3 to 5 minutes.
4
Once the noodles have finished cooking, drain them and rinse with cold water to stop the cooking process. Divide the noodles among 6 large soup bowls.
5
Ladle the hot broth over the noodles, followed by the cooked shrimp, bean sprouts, and green onions. Serve a variety of herbs such as basil, cilantro, mint, and offer lime wedges on the side.