Shrimp And Bok Choy Rice Noodle Soup
From chihuahua 15 years ago
- 15 minutes to make
- Serves 4
I made this fantastic soup last night. My husband loved it. Thin Rice Noodles are wonderful in soup.
Ingredients
- 8 oz. Thin rice noodles (I like to use Thai Kitchen) shopping list
- 4 cups chicken or vegetable stock shopping list
- 1 cup water shopping list
- 1/2 lb. to 1 lb. medium shrimp, cleaned and devined shopping list
- 1/2 lb. baby bok choy (or just slice regular Bok Choy) shopping list
- 1 cup fresh sliced mushrooms shopping list
- 2 Tbsp. Premium fish sauce (can adjust for a less salty flavor) shopping list
- 1/2 cup Original Egg Beaters (no cholesterol eggs), optional or 1 scrambled egg shopping list
How to make it
- Bring a large pot of water to boil.
- Remove from heat.
- Immerse the Rice noodles in the hot water; let stand 8 to 10 minutes or until noodles are soft but firm.
- Drain noodles; rinse with cold water.
- Divide noodles evenly among four bowls.
- Bring stock and 1 cup of water to a boil.
- Reduce heat to medium.
- Add shrimp, bok choy and mushrooms and cook 3 to 4 minutes, until shrimp are cooked and vegetables are tender.
- Stir in fish sauce and egg. Stir for about 30 seconds.
- Remove from heat.
- Carefully fill each bowl of cooked noodles with hot soup and even amounts of shrimp, bok choy and mushrooms.
- Garnish with lime wedges, cilantro or chilies if you wish.
The Rating
Reviewed by 4 people-
Sounds wonderfully delicious and warming! Cheers!
kidaria
in BC loved it
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nice soup thank you ^5
peetabear
in mid-hudson valley loved it
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