1️⃣ Prepare the Rice Noodles
Cook the rice noodles according to the package instructions.
Drain the noodles, rinse them with cold water to stop cooking, and set them aside.
2️⃣ Cook the Shrimp
Heat a splash of sesame oil in a large pot over medium heat.
Add the shrimp and cook for 2–3 minutes until they turn pink and opaque.
Remove the shrimp from the pot and set aside.
3️⃣ Make the Soup Base
In the same pot, add the chicken or vegetable broth, sliced ginger, and minced garlic.
Bring the broth to a boil, then reduce the heat and let it simmer for 10 minutes. This allows the ginger and garlic to infuse their flavors into the broth.
4️⃣ Add the Vegetables
Stir in the julienned carrot and baby spinach (or bok choy).
Let the soup simmer for another 2–3 minutes until the vegetables are tender but still vibrant.
5️⃣ Season the Soup
Add soy sauce and a drizzle of sesame oil.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Remove the ginger slices for a smoother broth, if preferred.
6️⃣ Assemble the Soup
Divide the cooked rice noodles among serving bowls.
Place the cooked shrimp on top of the noodles.
Ladle the hot soup and vegetables over the noodles and shrimp.
7️⃣ Garnish and Serve
Garnish each bowl with chopped cilantro, a wedge of lime, and sliced chili for an optional spicy kick.
Serve the soup hot and enjoy its delightful, refreshing flavors!
Tips for Perfect Results
Noodle Prep: To keep noodles from sticking together, toss them lightly with a bit of sesame oil after cooking.
Protein Swap: Try chicken, tofu, or even scallops if shrimp isn’t available.
Extra Flavor: Add a splash of fish sauce or rice vinegar for extra depth.
Spicy Kick: For a spicier broth, add a dollop of chili paste or a dash of chili oil.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4