Shrimp Ph_
This Shrimp Ph_ is SO EASY! A vibrant, comforting bowl with tender shrimp, fresh bok choy, and fragrant ginger in a light, flavorful broth.
Equipment
- Large Pot or Dutch Oven
- Medium Bowl
- Wooden Spoon or Silicone Spatula
- Knife and cutting board
- Measuring spoons and cups
- Colander or strainer
Ingredients
- 8 ounces rice noodles soak up the flavorful broth perfectly
- 1 tablespoon olive oil for sautéing the ginger and shrimp
- 2 tablespoons minced ginger adds a zesty, warming aroma
- 8 cups vegetable broth the heart of our soup, rich and comforting
- 1 tablespoon low-sodium soy sauce brings umami depth without overpowering
- 0.5 teaspoon ground coriander subtle citrusy notes to complement the shrimp
- 0.25 teaspoon ground cloves a hint of sweetness and warmth
- 0.25 teaspoon freshly cracked black pepper for a mild kick
- 1 pound raw shrimp peeled and deveined, the star protein of the dish
- 2 cups chopped bok choy adds crunch and a fresh, green bite
- 2 tablespoons lime juice brightens and balances the soup
- green onions thinly sliced, for garnish
- fresh cilantro leaves for garnish, adds an herbaceous pop
- lime wedges for serving, an extra burst of citrus on the side
Instructions
- Peel and devein shrimp if not already prepared. Chop bok choy, thinly slice green onions, and mince ginger. Set aside cilantro leaves and lime wedges for garnish and serving.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add minced ginger and sauté for about 2 minutes until fragrant but not browned.
- Pour in 8 cups vegetable broth. Stir in soy sauce, ground coriander, ground cloves, and freshly cracked black pepper. Bring to a gentle boil, then simmer for 10 minutes.
- Prepare rice noodles according to package instructions by soaking in hot water for 5-7 minutes, then drain and set aside.
- Add shrimp and chopped bok choy to the simmering broth. Cook for 3-4 minutes until shrimp turns pink and bok choy is tender but crisp.
- Turn off heat and stir in 2 tablespoons fresh lime juice to brighten and balance the broth.
- Divide cooked rice noodles into bowls. Ladle hot shrimp broth over noodles. Garnish with sliced green onions and fresh cilantro leaves. Serve with lime wedges.
Notes
- Avoid overcooking shrimp to keep them tender and prevent rubbery texture.
- Add sliced fresh chili or red pepper flakes for a spicier version.
- Use thinner rice noodles for best texture, or swap for gluten-free noodles if desired.
- Store broth and noodles separately to prevent sogginess; refrigerate up to 2 days.
- Leftover broth can be strained and refrigerated for up to 3 days; add coconut milk for a richer flavor before serving.