Asian Rice Noodle and Shrimp Soup

Photo: Melissa Punch; Styling: Scott Horne/
This Asian-inspired soup features thin rice noodles, shrimp, ginger, and fresh vegetables.


Makes: 4 servings (Serving size: 1 1/4 cups)

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 203
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 2 g
Cholesterol 84 mg
Protein 10 g
Carbohydrate 29 g
Sugars 3 g
Fiber 2 g
Iron 2 mg
Sodium 518 mg
Calcium 39 mg


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 cup 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Lori Powell,


October 2010
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