Szechuan Shrimp and Noodle Soup
Dive into a bowl of bold, flavorful comfort with this Szechuan Shrimp and Noodle Soup, a perfect blend of heat, zest, and umami. This recipe combines tender shrimp, silky rice noodles, and crisp vegetables like baby bok choy and carrots, all enveloped in a fragrant Szechuan peppercorn-infused broth. Spiked with ginger, garlic, and a fiery Szechuan chili paste, the soup delivers a delightful kick that's balanced by the tang of soy sauce and rice vinegar. A finishing touch of cilantro, green onions, and a squeeze of lime elevates every spoonful. Ready in just 35 minutes, this easy-to-make soup is a satisfying option for weeknight dinners or when you're craving a spicy, noodle-filled escape.
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 200 grams Rice noodles
- 6 cups Chicken or vegetable broth
- 1 teaspoon Szechuan peppercorns
- 3 Garlic cloves (minced)
- 1 tablespoon Ginger (minced)
- 2 tablespoons Red chili paste or Szechuan chili sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 3 Green onions (sliced)
- 2 Baby bok choy (halved)
- 1 Carrots (julienned)
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 Lime wedges (for serving)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the Szechuan peppercorns and toast for about 1 minute until fragrant. Be careful not to burn them.
Add the minced garlic and ginger to the pot and sauté for 1 minute until fragrant.
Stir in the red chili paste or Szechuan chili sauce and cook for another 30 seconds to release its flavor.
Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
Add the soy sauce, rice vinegar, and sesame oil to the broth. Stir to combine.
Add the baby bok choy and julienned carrots to the broth. Simmer for 3-5 minutes until the vegetables are tender.
Season the shrimp with salt and black pepper, then add them to the soup. Cook for 2-3 minutes until the shrimp turn pink and are fully cooked.
Divide the cooked rice noodles among serving bowls. Ladle the hot soup with shrimp and vegetables over the noodles.
Top each bowl with sliced green onions and chopped cilantro. Serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 9456 mg | 411% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.9 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 502 mg | 39% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2508 mg | 53% | |
*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.
