Sunday, April 22, 2012

Shrimp Soup with Rice Noodles and Greens

I had fully intended to join a soup blog challenge this month; unfortunately, my first attempt was derailed by spoiled chicken. Probably spoiled chicken. Potentially spoiled chicken. I opened up a package of chicken thighs I had bought the previous day and noticed a subtle, but distinct off-smell. I'm willing to believe it was my imagination, or that I could have cooked it and survived unscathed, but some risks aren't worth taking. I ended up with a full refund for it which I rolled over into the shrimp for this soup. Which may not exactly be Chinese (seems slightly Vietnamese to me), but it worked out well.

1/2 lb. shrimp, peeled and ideally deveined
32 oz. chicken broth
6 oz. rice noodles, soaked for 15 minutes in hot water
1/2 lb. baby bok choy, leaves peeled off
2 cloves garlic minced
1 onion chopped
1 small carrot, chopped.
Cooking oil
1 tbsp sweet soy sauce
Salt & pepper
1 bunch scallions, roots and greens removed.

Sauté the garlic, onion, and carrot in the oil until they soften, and add the shrimp and cook until they develop a bit of color, about a minute. Add the bok choy leaves and cook until they begin to wilt. Add soy sauce and give everything a turn, before covering everything in the broth. Bring to a simmer, add scallions and rice noodles.

Let everything cook together for three more minutes, and serve.

I tried to enrich my boxed broth by boiling the shrimp shells in it while everything else was going on, hoping to add a little more depth to it. I think it worked, but I can't really promise that it wasn't just suggestion, or the stronger flavor from the shrimp themselves. The noodles are probably the weakest link here, since they're prone to go soggy: I might keep them out of the soup altogether and just add them to bowls. Cilantro would probably also have been good in here.


  1. I don't eat shrimp, chicken would have been best LOL.

    Sorry you missed the challenge, looking forward to you having better luck next time.

    1. I figure it's a safe bet. Should have something up next week, and if I'm lucky, it'll stay cool and rainy until then and soup will be completely appropriate.

  2. Always better to be safe than sorry. Shrimp sounds like a perfect addition to this soup, and I bet the shrimp shells gave it a great flavor.

    1. I'm never certain if something I've done matters, and I don't quite know if I have the energy or interest to do a double-blind taste test. But food is a fairly mental exercise always, so I'm willing to do a few rituals and just trust that it's doing something.