Heart-Healthy Shrimp Noodle Soup
Warm, comforting, and packed with nutritious ingredients, this Heart-Healthy Shrimp Noodle Soup is the perfect dish for a wholesome meal. Featuring tender shrimp, fiber-rich whole-grain rice noodles, and a vibrant medley of fresh veggies like bok choy, carrots, and red bell peppers, this soup is as nutritious as it is delicious. Infused with the aromatic flavors of garlic, ginger, and a splash of low-sodium soy sauce, it offers a balanced, savory taste without compromising your heart health. Ready in just 35 minutes, this easy-to-make recipe is perfect for busy weeknights or cozy weekend dinners. Garnish with fresh cilantro, green onions, and a squeeze of lime for a zesty finishing touch that elevates every spoonful. Ideal for anyone seeking a light yet satisfying dish that’s low in sodium and high in flavor!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 3 whole garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 pound medium shrimp, peeled and deveined
- 6 cups low-sodium chicken or vegetable broth
- 8 ounces whole-grain rice noodles
- 2 cups bok choy, chopped
- 1 cup carrots, julienned
- 1 whole red bell pepper, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 3 whole green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 2 whole lime wedges
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Add the shrimp to the pot and cook until they are pink and opaque, approximately 2-3 minutes. Remove the shrimp from the pot and set aside.
Pour the low-sodium broth into the pot and bring to a boil. Add the whole-grain rice noodles, cooking until tender, about 4-5 minutes.
Add the chopped bok choy, julienned carrots, and sliced red bell pepper to the pot. Cook for another 3-4 minutes or until the vegetables are just tender.
Stir in the cooked shrimp and low-sodium soy sauce, letting the soup return to a gentle simmer. Season with black pepper to taste.
Remove the pot from heat and stir in the sliced green onions and fresh cilantro.
Ladle the soup into bowls and serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 20.9 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 714 mg | 55% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
