Ginger Soy Shrimp Noodle Soup

Ingredients

• 1 tbsp vegetable oil
• 0.5 cup onion (chopped)
• 2 tsp fresh ginger (grated)
• 2 garlic (minced)
• 2 tbsp lemon juice
• 4 cup low-sodium vegetable broth
• 2 tbsp less-sodium soy sauce
• 0.25 tsp crushed red pepper
• 4 oz linguine pasta (broken into shorter lengths)
• 1.5 cup baby bok choy (coarsely chopped)
• 1 lb frozen large shrimp (31-35 per pound; thawed, peeled, and deveined)
• 1 cup frozen peas
• chili crisp (for garnish)

Steps

1. 1

   Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat.

2. 2

   Add 1/2 cup of chopped onion to the pan and cook, stirring occasionally, until the onion is tender, about 5 minutes.

3. 3

   Add 2 teaspoons of grated fresh ginger and 2 minced garlic cloves; cook and stir until fragrant, about 1 minute.

4. 4

   Add 2 tablespoons of lemon juice, then use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.

5. 5

   Add 4 cups of vegetable broth, 2 tablespoons of soy sauce, and 1/4 teaspoon of crushed red pepper. Bring the mixture to a boiling point.

6. 6

   Add 4 ounces of broken linguine pasta. Cook according to the package directions.

7. 7

   For the last 3 minutes of the pasta's cooking time, add 1 1/2 cups of chopped baby bok choy, 1 pound of thawed shrimp, and 1 cup of frozen peas to the saucepan.

8. 8

   Serve the soup hot, garnished with chili crisp to taste.

Notes

This recipe uses broken pieces of linguine, but you could use any type of pasta. Ensure shrimp are fully thawed and peeled before adding to the soup to ensure even cooking.

Nutrition per serving

• main
• soup
• seafood
• shrimp
• noodle soup
• quick dinner
• dairy-free