Shrimp Pho – Vietnamese Noodle Soup

The Lemon Bowl

Ready in: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Dairy Free
Very Popular

Ingredients

  • bean sprouts
    Produce;Ethnic Foods
  • ½ teaspoon black peppercorns (or ¼ teaspoon freshly cracked)
    Spices and Seasonings
  • 8 cups bok choy - stem thinly sliced, leaves roughly chopped
    Produce
  • ½ tablespoon chili garlic paste
    Ethnic Foods
  • cilantro
    Produce
  • 1 teaspoon cinnamon
    Spices and Seasonings
  • 1 teaspoon coriander seeds (or ½ teaspoon ground)
    Spices and Seasonings
  • 2 tablespoons fish sauce
    Ethnic Foods
  • 2 tablespoons ginger root - minced
    Produce;Ethnic Foods;Spices and Seasonings
  • 2 tablespoons hoisin
    Ethnic Foods
  • hoisin
    Ethnic Foods
  • jalapeno slices
    Canned and Jarred;Produce;Ethnic Foods
  • 2 strips lemon peel (use carrot peeler)
    Produce
  • 2 tablespoons lime juice
    Produce
  • lime wedges
    Produce
  • 8 cups chicken broth - low sodium
    Canned and Jarred
  • 2 tablespoons soy sauce - low sodium
    Ethnic Foods;Condiments
  • thinly sliced onion
    Produce
  • 1 lb shrimp - raw
    Seafood
  • 8 oz rice noodles - thin or pad thai style
    Pasta and Rice;Gluten Free;Ethnic Foods
  • 1 tablespoon sesame oil
    Ethnic Foods
  • sriracha
    Condiments
  • Thai basil
    Ethnic Foods;Spices and Seasonings

Steps

  • Prepare rice noodles according to package directions and set aside.Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic.
  • Remove from heat and crush with mortar and pestle or spice grinder; set aside.In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer.
  • Add ginger and chili garlic paste then stir for 30 seconds to release flavors.Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
  • Serve with optional garnishes.

Nutrition

  • Calories: 512.35  cal  (25.62%)
  • Fat: 9.09  g  (13.99%)
  • Saturated Fat: 1.8  g  (11.25%)
  • Carbohydrates: 70.65  g  (23.55%)
  • Sugar: 8.91  g  (9.9%)
  • Cholesterol: 286.03  mg  (95.34%)
  • Sodium: 2342.57  mg  (101.85%)
  • Protein: 39.02  g  (78.04%)
  • Vitamin A: 6626.05  IU  (132.52%)
  • Vitamin C: 102.88  mg  (124.71%)
  • Selenium: 64.78  µg  (92.55%)
  • Vitamin K: 78.68  µg  (74.93%)
  • Manganese: 1.33  mg  (66.31%)
  • Phosphorus: 544.4  mg  (54.44%)
  • Vitamin B3: 8.98  mg  (44.91%)
  • Calcium: 381.72  mg  (38.17%)
  • Copper: 0.71  mg  (35.28%)
  • Folate: 132.41  µg  (33.1%)
  • Iron: 5.72  mg  (31.79%)
  • Potassium: 1109.95  mg  (31.71%)
  • Vitamin B6: 0.57  mg  (28.67%)
  • Magnesium: 111.94  mg  (27.99%)
  • Zinc: 3.67  mg  (24.43%)
  • Vitamin B12: 1.35  µg  (22.57%)
  • Fiber: 5.05  g  (20.19%)
  • Vitamin B2: 0.34  mg  (20.11%)
  • Vitamin E: 2.34  mg  (15.57%)
  • Vitamin B1: 0.13  mg  (8.66%)
  • Vitamin B5: 0.53  mg  (5.31%)

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