Bok Choy Soup with Shrimp & Noodles


This shrimp and noodle soup is inspired by the flavors of Vietnamese pho, with a spice-infused broth and rice noodles. Shrimp, bok choy, carrots and mushrooms cook in the aromatic broth while mung bean sprouts and plenty of fresh mint add a refreshing bite on top.

a recipe photo of the Bok Choy Soup with Shrimp and Noodles
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Active Time:
30 mins
Total Time:
1 hr


  • 1 (3 inch) piece fresh ginger, halved lengthwise

  • 1 medium sweet onion, halved crosswise, divided

  • 6 cups lower-sodium chicken broth

  • 3 whole star anise

  • 1 (3 inch) cinnamon stick

  • 1 tablespoon canola oil

  • 8 ounces thin rice noodles

  • 2 cups chopped bok choy

  • 1 cup diagonally sliced carrots

  • 8 ounces sliced white mushrooms

  • 12 ounces small peeled, deveined raw shrimp

  • 2 tablespoons lime juice

  • 1 tablespoon fish sauce

  • 1 teaspoon granulated sugar

  • ½ cup fresh mung bean sprouts

  • ½ cup fresh mint leaves


  1. Preheat broiler to high with a rack about 5 inches from heat source. Place ginger and 1 onion half, cut-sides up, on a large rimmed baking sheet. Broil until charred, about 5 minutes. Transfer to a large saucepan. Add broth, star anise and cinnamon stick; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until reduced to 4 cups, about 20 minutes.

  2. Meanwhile, drizzle another large baking sheet with canola oil. Bring a large pot of water to a boil over high heat. Add rice noodles; cook according to package directions, about 4 minutes. Drain the noodles and lay them flat on the prepared baking sheet. Set aside. Thinly slice the remaining onion half; set aside.

  3. Once the broth has reduced, remove and discard the onion half, ginger, star anise and cinnamon stick. Return the broth to a boil over medium-high heat. Stir in bok choy, carrots and mushrooms. Reduce heat to maintain a simmer; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in shrimp. Cook, stirring once or twice, until the shrimp are opaque, 1 to 2 minutes. Remove from heat. Stir in lime juice, fish sauce and sugar. Divide the noodles among 4 bowls and ladle the soup evenly into the bowls. Serve with the reserved thinly sliced sweet onion, bean sprouts and mint.

To make ahead

Make broth (Step 1); strain, cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

401 Calories
5g Fat
70g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup broth, noodles & vegetables & about 3 oz. shrimp
Calories 401
% Daily Value *
Total Carbohydrate 70g 25%
Dietary Fiber 5g 18%
Total Sugars 9g
Added Sugars 1g 2%
Protein 19g 38%
Total Fat 5g 6%
Cholesterol 107mg 36%
Vitamin A 7061IU 141%
Vitamin C 29mg 32%
Vitamin D 2IU 1%
Vitamin E 2mg 13%
Folate 84mcg 21%
Vitamin K 27mcg 23%
Sodium 655mg 28%
Calcium 146mg 11%
Iron 7mg 39%
Magnesium 60mg 14%
Potassium 518mg 11%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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