Shrimp Noodle Soup Recipe

Mince the garlic and grate or finely mince the ginger so they are ready to use.

In a large pot or Dutch oven, heat the butter and vegetable oil over medium heat until butter melts and foams.

Add the minced garlic and ginger and sauté for 30–45 seconds until fragrant but not browned.

Pour in the chicken broth, then stir in soy sauce, fish sauce, lime juice, sugar, crushed red pepper flakes, salt, and black pepper.

Bring the broth to a gentle simmer, reduce heat to low, and let simmer uncovered for 8–10 minutes to develop flavor.

While the broth simmers, place the rice vermicelli in a large heatproof bowl and cover with boiling water. Soak according to package instructions (typically 3–6 minutes) until just tender but not mushy. Drain, rinse under cold water to stop cooking, toss with sesame oil to prevent sticking, and set aside.

Pat the shrimp dry with paper towels. Season lightly with a pinch of salt and the black pepper (use part of the 0.25 tsp reserved from the broth if desired).

When the broth has simmered 8–10 minutes, increase heat to medium-high and add sliced mushrooms and julienned carrot. Simmer 2–3 minutes until vegetables begin to soften.

Add the shrimp to the simmering broth in a single layer. Cook 2–3 minutes until shrimp are opaque and just cooked through (internal temperature about 120–125°F/49–52°C for juicy shrimp). Avoid overcooking.

Stir in the chopped spinach or bok choy and cook 30–60 seconds until wilted.

While shrimp cooks, slice the green onions separating whites and greens. Add the white parts to the pot with the mushrooms and carrots when you add those vegetables so they soften slightly.

Reserve the green tops for garnish and stir the cilantro leaves into the soup at the end to preserve freshness, or sprinkle on top when serving.

Assemble bowls

Divide the drained noodles among 4 bowls (about 2 oz/56 g dried noodles per bowl).

Ladle the hot shrimp and vegetable broth over the noodles, making sure to distribute shrimp and vegetables evenly.

Top each bowl with reserved green onion tops, cilantro, bean sprouts (if using), and a lime wedge. Drizzle chili oil or Sriracha to taste.

Serve immediately so noodles stay tender and shrimp remain juicy.