Shrimp Noodle Soup Recipe

Prepare aromatics

Peel and slice the ginger into thin coins. Smash the garlic cloves with the side of a knife and roughly chop. Trim the lemongrass, bruise the stalk by hitting it with the back of a knife and then slice the stalk into 2–3 pieces.

Build broth

In a large pot, heat the broth and water over medium-high heat until it comes to a gentle simmer. Add the ginger, garlic, and lemongrass. Reduce heat to medium-low and simmer gently for 15 minutes to infuse the flavors.

Season broth

After 15 minutes, strain the broth into a clean pot or remove the aromatics with a slotted spoon. Return broth to the pot and stir in fish sauce, soy sauce, lime juice, sugar, salt, and black pepper. Keep the broth at a low simmer while you prepare the rest of the soup.

Prepare vegetables

Peel and thinly slice the half onion. Peel the carrot and cut into matchsticks or 1/8-inch slices. Thinly slice the mushrooms. Slice the scallions on a diagonal into 1/4-inch pieces, keeping some green tips for garnish. Thinly slice the red chili if using.

In a medium skillet, heat 1 tablespoon neutral oil over medium heat. Add the sliced onion and sauté until translucent, about 3–4 minutes. Add the carrot and mushrooms and cook 2–3 more minutes until softened but still with a little bite. Transfer the vegetables to a bowl and set aside.

Cook noodles

If using rice noodles: soak them in hot (not boiling) water per package directions until pliable (typically 6–10 minutes for medium rice noodles). If using egg noodles: cook in a separate pot of boiling salted water until just tender (follow package times). Drain and rinse briefly under warm water to stop cooking; set aside.

Prepare shrimp

Pat the shrimp dry and toss with 1 teaspoon sesame oil and a pinch of salt and pepper.

Finish shrimp in broth: Bring the seasoned broth to a gentle simmer. Add the cooked vegetables to the broth. Slide the shrimp into the simmering broth and cook for 2–3 minutes until shrimp are pink and opaque (do not overcook). Taste the broth and adjust seasoning with extra fish sauce, soy sauce, or salt if needed.

If you prefer, cook shrimp briefly in the skillet used for vegetables (1–2 minutes per side) then add to broth — either method is fine.

Divide the cooked noodles among 4 bowls (about 2 cups broth + noodles per serving). Ladle the hot broth with shrimp and vegetables over the noodles so noodles are fully submerged but not overfilled.

Top each bowl with scallion slices, bean sprouts, cilantro, basil leaves, and sliced red chili if using. Sprinkle chopped peanuts if desired.

Serve each bowl with a lime wedge and condiments (extra fish sauce, soy sauce, chili oil/Sriracha) so diners can adjust seasoning and heat.