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Asian Rice Noodle Soup with Shrimp

Andi Gleeson
  • 35 minutes
  • Serves 2

INGREDIENTS

1 tbsp

sesame oil

4

baby bok choy (chopped (separate white and green pieces))

1

large carrot (peeled and sliced very thin)

2 cloves

garlic (minced or crushed)

1 tbsp

fresh ginger (minced)

4 cups

vegetable or chicken broth

2 cups

water

2 tbsp

gluten-free soy sauce (or substitute regular soy sauce)

2 tbsp

fish sauce

2 tbsp

rice vinegar

4 oz

pad thai rice noodles ((1/2 package))

1 lb

small raw shrimp (peeled (51-60/pound))

1

bunch green onions (sliced)