Low Fat Shrimp Noodle Soup
Warm, nourishing, and packed with vibrant flavors, this Low Fat Shrimp Noodle Soup is a healthy twist on a classic comfort food. Featuring tender shrimp, light rice noodles, and a fragrant broth infused with ginger, garlic, soy sauce, and fish sauce, this easy recipe is low in fat yet rich in taste. Fresh vegetables like bok choy and julienned carrots add a burst of color and nutrition, while red chili and lime wedges provide a zesty kick. Ready in just 40 minutes, this wholesome soup is the perfect choice for a quick weeknight meal or a cozy lunch. Garnished with cilantro and served steaming hot, it’s a satisfying bowl of goodness that’s sure to become a favorite. Perfect for those craving a flavorful, guilt-free meal, this recipe is also ideal for low-fat diets and shrimp noodle soup enthusiasts alike.
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Recipe Information
Ingredients
- 300 grams fresh shrimp, peeled and deveined
- 200 grams rice noodles
- 1200 ml low-sodium chicken broth
- 500 ml water
- 30 grams ginger, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 medium carrot, julienned
- 1 head bok choy, chopped
- 3 stalks green onions, chopped
- 1 whole red chili, sliced
- 1 whole lime, cut into wedges
- 15 grams cilantro leaves, for garnish
- black pepper, to taste
- salt, to taste
Instructions
Start by preparing the rice noodles according to the package instructions. Drain and set aside.
In a large pot, combine the chicken broth and water. Bring to a gentle boil over medium-high heat.
Add the ginger slices and minced garlic to the pot, and let them simmer for about 3 minutes to infuse their flavors.
Incorporate the soy sauce and fish sauce into the broth, stirring well.
Add the julienned carrot and chopped bok choy to the pot. Allow them to cook for about 3-4 minutes, or until they begin to soften.
Reduce the heat to medium, add the shrimp to the broth, and cook until they turn pink and opaque, about 3 to 5 minutes.
Stir in the cooked rice noodles, ensuring they are evenly distributed in the soup.
Add sliced red chili and chopped green onions, stirring gently to combine everything.
Season the soup with salt and black pepper to taste.
Once the ingredients are fully cooked and well combined, remove the pot from heat.
Ladle the soup into bowls, and garnish with cilantro leaves and lime wedges.
Serve immediately and enjoy!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.1 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2079 mg | 44% | |
*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.
