Thai Shrimp Soup With Rice Noodles

thai-shrimp-soup-rice-noodles
Photo by Christopher Baker
Thai Shrimp Soup With Rice Noodles 4.0 9 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Fat 10 g (2g saturated fat)
    • Cholesterol 145 mg
    • Sodium 1120 mg
    • Protein 29 g
    • Carbohydrate 41 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 100 mg

Cook the noodles according to the package directions. Rinse with cold water, drain, and toss with the sesame oil; reserve.

Meanwhile, peel and devein the shrimp; set the shells aside. Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes. Add the chiles and garlic; cook 30 seconds more. Add the broth and fish sauce. Bring to a boil, then reduce to a simmer for 20 minutes. Remove the shells, chiles, and garlic and discard.

Add the peeled shrimp to the broth; cook until pink, 2 to 3 minutes. Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro.

Ingredients

  1. Check 8 ounces dried rice noodles
  2. Check ½ teaspoon toasted sesame oil
  3. Check pounds large shrimp (raw, shell-on)
  4. Check 2 Thai chiles or some other small, hot chiles
  5. Check 1 garlic clove, smashed
  6. Check 8 cups low-sodium chicken broth
  7. Check 2 teaspoons Asian fish sauce
  8. Check ¾ teaspoon kosher salt
  9. Check ¼ teaspoon black pepper
  10. Check 4 scallions, sliced (¼ cup), divided
  11. Check ¾ cup cilantro leaves, divided
  12. Check 3 cups mung bean sprouts
  13. Check ½ cup salted roasted peanuts, chopped
  14. Check Lime wedges, for serving

Directions

  1. Cook the noodles according to the package directions. Rinse with cold water, drain, and toss with the sesame oil; reserve.
  2. Meanwhile, peel and devein the shrimp; set the shells aside. Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes. Add the chiles and garlic; cook 30 seconds more. Add the broth and fish sauce. Bring to a boil, then reduce to a simmer for 20 minutes. Remove the shells, chiles, and garlic and discard.
  3. Add the peeled shrimp to the broth; cook until pink, 2 to 3 minutes. Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro.
  4. Divide the noodles and soup among 6 bowls. Serve with bean sprouts, peanuts, lime wedges, and the remaining scallions and cilantro.