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Asian Noodle Soup

Author: Michelle
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Ingredients

  • 10 cups water
  • 6-8 green onions; sliced
  • 1/4 + tsp ginger; dried/ground/grated
  • 1 tbsp fish sauce
  • 1/8 + cup soy sauce/tamari
  • 11/2 tbsp garlic chili sauce
  • 11/2 tbsp chicken bouillon
  • 3 garlic cloves; grated/minced
  • 11/2 tbsp cilantro; finely chopped
  • 2 carrots; sliced
  • 8 oz mushrooms; sliced
  • 1 small onion; diced
  • 4 cups +/- chicken; cooked/shredded
  • 2 cups frozen cooked shrimp; tails removed
  • Salt and Pepper to taste
  • 1/2 package (7-8 oz) rice stick noodles

Instructions

  1. In a large soup pot, bring water to boil, add green onions, ginger, soy sauce, fish sauce, chili sauce, bouillon, garlic, and cilantro.
  2. Bring back to a boil.
  3. Add carrots, onions, and mushrooms, bringing it back to a boil, then reduce and simmer.
  4. Taste the broth, adjust seasonings, adding more ginger, fish, soy, or chili sauce as needed for personal taste.
  5. Add noodles, chicken and shrimp, allow to simmer about 10 minutes or until the noodles are cooked.
  6. Garnish with freshly chopped green onions and cilantro.
  7. Plus I love a bit is Sriarcha to top it all off! Enjoy.
  8. Optional add ins: broccoli, peas, water chestnuts, celery, bean sprouts, or any other veggies you enjoy.
  9. Switching out your main protein is also easy to do, use beef broth and über thinly sliced sirloin that you put in the hot boiling broth to cook, the possibilities are endless.
  10. * In the pictures, I plated it with less broth so the ingredients would stand out.