Total Time
30 Mins
4 servings

Chili garlic sauce adds some great kick to this Asian-inspired noodle dish, perfect for a quick weeknight dinner.



How to Make It

Step 1

Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

Step 2

Heat olive oil in medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.

Ratings & Reviews


June 29, 2015
This was a nice dish with good flavors, but my family was looking for something with a bit more liquid to it. 


February 03, 2017
I agree that it was a waste of shrimp. It was bland and fine, but life's too short to eat fine food!

melbelle8's Review

October 04, 2010
This might be my favorite Cooking Light recipe to date - will make it over and over. It comes together so quickly, and the flavors rival those of any soup at my favorite Asian restaurant. Could double the broth for a more soup-like dish and could halve the number of shrimp and still have plenty. DELICIOUS!

NoNoNanette's Review

January 07, 2013

sedutta's Review

October 14, 2010
I agree with the first reviewer. I followed the recipe and it came out pretty bland and tasteless. The hotness was nice, but we ended up dowsing our servings with soy sauce. Won't make this again.

laebrown's Review

January 04, 2012
Great easy dinner. I'd say it's a 3.5-4 star recipe, though I wouldn't serve it to guests. Great heat, and just used rice noodles since we couldn't find rice sticks. Ramen noodles (without the spice pack) would also work if you're really in a bind. Skipped the shrimp-tail boiling to cut down on time and it didn't seem to hurt it. Light enough that I could eat two servings guilt-free! :D

NicolePare's Review

March 12, 2012
I am a HUGE soup fan. My husband is a HUGE Spicy Noodle fan. This was simple, and flavorful. Just the right amount of spice (although my husband kicked his up a notch). I followed the recipe exactly with the exception of the ginger. I couldn't find fresh ginger, so I used the crushed stuff that comes in a tube. I used a lot of it, about half the tube. I will make this recipe for company, as it was a very elegant presentation.

ehensley1's Review

February 11, 2014
We were SO disappointed. Love Cooking Light in general, but this was flavorless. So much clam juice, which we were worried about, but for no reason! It imparted no discernible taste. What a waste of about $15 of shrimp. Can't remember the last time we made dinner and were so disappointed that we went to get take-out instead of just powering through, but that's what happened tonight. I have no recommendations for how to improve it, even. Maybe a metric ton of five spice, an orchard's worth of lime juice, and all the soy sauce you have.

cmonky99's Review

November 15, 2010
I didn't actually make this recipe, but I was wondering - are the "uncooked rice sticks" in the ingredients the noodles? If so, where can you buy them?

Ltoeat's Review

January 15, 2011
I thought this was good, something similar to a Thai Tom Yum soup. You can use Udon noodles or skip the noodles and add 8oz sliced mushroom. I was too lazy to do the shrimp peel broth step. I just saute the vegetables, add the three liquids.. I would start out with 1/2 tsp chili sauce and add more if you like. Lime juice and herbs really makes it.