This easy rice noodle soup is perfect for sore throats or cold nights.
© The Weary Chef 2013-2016
Author:
| Servings | Prep Time |
| 2 -3 | 10 minutes |
| Cook Time |
| 25 minutes |
Ingredients:
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1 tablespoon sesame oil
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4 baby bok choy, chopped (separate white and green pieces)
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1 large carrot, peeled and sliced very thin
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2 cloves garlic, minced or crushed
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1 tablespoon fresh ginger, minced
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4 cups vegetable or chicken broth
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2 cups water
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2 tablespoons gluten-free soy sauce, or substitute regular soy sauce
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2 tablespoons rice vinegar
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4 ounces pad thai rice noodles, (1/2 package)
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1 pound small raw shrimp, peeled (51-60/pound)
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1 bunch green onions, sliced
Instructions:
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Recipe Notes:
- If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.
- Adapted from Asian Chicken Noodle Soup at Eat, Live, Run.
