Thai shrimp noodle soup

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1/2 libra. shells and tail on, large deveined shrimp

(you can use 1 libra. if you like)

32 ounces carton all natural. vegetable broth, or 2 - 16 ounces . cans

1 cup water

2 1/4 in. thick slices of peeled fresh ginger

( or 1 teaspoon of good quality powdered ginger)

1 red bell pepper, sliced diagonally, or

(1 orange, or yellow bell pepper)

1 green bell pepper sliced diagonally, or

(you can stay with just the yellow, orange or red)

1 medium onion cut in half, and sliced diagonally

3 ounces . fresh snap peas, string removed from the back

( you can use frozen pea pods if you like instead of fresh)

2 cloves of garlic minced

2 Tablespoon vegetable oil

juice of 1 lime

handful of fresh cilantro chopped

3 ounces . rice sticks (rice noodles)

1 Tablespoon Thai sweet chili sauce (also used for dipping)


  • Remove shells and tails from shrimp, and boil them in the 1 cup water, strain the liquid, and set aside.
  • In a large skillet,over medium high heat. Saute the onions, peppers, garlic and ginger, (or add the ginger powder) in the vegetable oil.
  • When the onion starts to get wilted, add the cilantro, and saute for another few minutes.
  • Add the chili Add the shrimp, the chili sauce, the juice of the lime, and the reserved strained water.
  • Let the shrimp get nice and pink and take it off the heat. Have the broth ready at this time, warming it up, adding the snap peas.
  • At this time, you can add all the ingredients from the shrimp, and mix it into heated broth. It's ready to ladle out, adding a little more chopped cilantro on the top.


Thai Shrimp Noodle Soup, photo 1
Thai Shrimp Noodle Soup, photo 2


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