Asian Rice Noodle Soup with Shrimp


Servings: 2-3


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


  1. Add broth, water, soy sauce, and fish sauce. Bring to a boil.
  2.  Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
  3. Turn off heat, stir in rice vinegar, and serve immediately.
Recipe Notes:
  • If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach