Rice Noodle Soup with Shrimp​

This easy rice noodle soup is perfect for sore throats or cold night

Ingredients​

• 1 tablespoon sesame oil
• 4 baby bok choy chopped (separate white and green pieces)
• 1 large carrot peeled and sliced very thin
• 2 cloves garlic minced or crushed
• 1 tablespoon fresh ginger minced
• 4 cups vegetable or chicken broth
• 2 cups water
• 2 tablespoons gluten-free soy sauce or tamari or substitute regular soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 4 ounces pad thai rice noodles (1/2 package)
• 1 pound small raw shrimp peeled (51-60/pound)
• 1 bunch green onions sliced

Instructions​

1. Heat sesame oil in a dutch oven over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
2. Add broth, water, soy sauce, and fish sauce. Bring to a boil.
3. Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
4. Turn off heat, stir in rice vinegar, and serve immediately.

Notes​

If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.