Photo: Melissa Punch; Styling: Scott Horne/
Prep Time
15 Mins
Cook Time
17 Mins
Makes: 4 servings (Serving size: 1 1/4 cups)

This Asian-inspired soup features thin rice noodles, shrimp, ginger, and fresh vegetables.

How to Make It

Step 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.

Step 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.

Step 3

Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

Chef's Notes

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Ratings & Reviews

Pejibaye's Review

May 17, 2012
I didn't have mint and used Goya's Recaito because I had no cilantro, but it was still excellent!