Asian Rice Noodle and Shrimp Soup

noodle-shrimp-soup Photo: Melissa Punch; Styling: Scott Horne/


  • 3 ounces thin rice noodles
  • 2 teaspoons sesame oil, divided
  • 2 teaspoons canola oil
  • 4 ounces sliced shitake mushroom
  • 4 cups (32 ounces) boxed low-sodium vegetable broth
  • 2 cup grated carrots (about 1 cup)
  • 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
  • 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
  • 2 cup sliced scallions
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh mint leaves


1. Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.

2. Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.

3. Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

  • Prep Time:
  • Cook Time:

  • This Asian-inspired soup features thin rice noodles, shrimp, ginger, and fresh vegetables.
  • Yield: Makes: 4 servings (Serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 203
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Cholesterol per serving: 84mg
Protein per serving: 10g
Carbohydrate per serving: 29g
Sugars per serving: 3g
Fiber per serving: 2g
Iron per serving: 2mg
Sodium per serving: 518mg
Calcium per serving: 39mg