Spicy Shrimp Noodle Soup

Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Filled with bold and exotic flavors, this Vietnamese-inspired soup is comforting and easy to make at home.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.7g
  • Carbohydrate: 40.3g
  • Fiber: 4g
  • Cholesterol: 174mg
  • Iron: 11.1mg
  • Sodium: 537mg
  • Calcium: 96mg


  • 3 cups unsalted beef stock (such as Swanson)
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
  • 1 teaspoon fish sauce
  • 1 teaspoon lower-sodium soy sauce
  • 2 (3-inch) cinnamon sticks
  • 1 (8-ounce) bottle clam juice
  • 1 ounce dried shiitake mushroom caps, chopped
  • 1 (1-inch) piece peeled fresh ginger
  • 1 star anise
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces uncooked flat rice noodles
  • 1/2 cup fresh bean sprouts
  • 1/2 cup diagonally cut green onions
  • 1/4 cup fresh cilantro leaves
  • 12 small fresh basil leaves
  • 4 lime wedges


  1. 1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.
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