Ingredients
Scale
- 200g shrimp, peeled and deveined
- 100g rice noodles
- 4 cups vegetable broth
- 1 cup bok choy, chopped
- 1 carrot, sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook Rice Noodles: Begin by cooking the rice noodles according to the package instructions. Once done, drain and set them aside.
- Sauté Aromatics: In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until they become fragrant.
- Simmer Vegetables: Pour in the vegetable broth and soy sauce. Add sliced carrots and chopped bok choy. Allow the mixture to simmer for about 5 minutes to tenderize the vegetables.
- Add Shrimp: Stir in the shrimp and cook until they turn pink and are cooked through, approximately 3-4 minutes.
- Combine with Noodles: Add the cooked rice noodles to the pot and mix well to ensure they are evenly coated with the broth. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro for an added burst of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g