Low Sodium Shrimp Noodle Soup
Dive into a bowl of comforting, low sodium shrimp noodle soup, a heart-healthy twist on a classic favorite! Packed with tender shrimp, succulent slices of unsalted chicken breast, and nutrient-rich vegetables like julienned carrots and chopped bok choy, this recipe offers a flavorful experience without excessive salt. Infused with the aromatic warmth of fresh ginger, garlic, and a touch of sesame oil, the broth is complemented by low sodium soy sauce and a hint of lime for a zesty finish. Rice noodles soak up the savory soup while red chili flakes add a subtle kick, and fresh cilantro and green onions bring an herbaceous brightness to every bite. Ready in under 40 minutes, this wholesome dish is perfect for a cozy lunch or a light dinner—and its low sodium profile makes it a great choice for healthy eating.
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Recipe Information
Ingredients
- 300 grams large shrimp, peeled and deveined
- 150 grams rice noodles
- 4 cups low sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 150 grams unsalted chicken breast, sliced
- 1 medium carrot, julienned
- 2 cups bok choy, chopped
- 3 stalks green onions, sliced
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 0.25 cup fresh cilantro, chopped
- 2 cups water
Instructions
Cook the rice noodles according to the package instructions. Rinse under cold water and set aside.
In a large pot, heat sesame oil over medium heat. Add the grated ginger and minced garlic; sauté until fragrant, about 1-2 minutes.
Add the sliced chicken breast to the pot and cook until lightly browned, around 4-5 minutes.
Pour in the low sodium chicken broth and water. Bring to a gentle boil, then reduce the heat to a simmer.
Add the julienned carrot and chopped bok choy to the pot. Simmer for approximately 5 minutes until vegetables are tender.
Stir in the low sodium soy sauce, lime juice, and red chili flakes. Adjust the spice level to taste.
Add the peeled and deveined shrimp to the pot. Simmer until the shrimp turn pink and are cooked through, about 3-4 minutes.
Divide the cooked rice noodles among 4 serving bowls.
Ladle the soup over the noodles in each bowl.
Garnish with sliced green onions and fresh cilantro before serving.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 694 mg | 232% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.8 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3293 mg | 70% | |
*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.
