Bok Choy and Shrimp Noodle Soup

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Red pepper flakes (1/2 teaspoon (or to taste))
• Cilantro (1/4 cup, chopped)
• Lime (1, juiced)
• Green onions (3, sliced)
• Rice noodles (8 ounces, cooked according to package instructions)
• Fish sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Chicken broth (4 cups)
• Shrimp (1 pound, peeled and deveined)
• Bok choy (2 cups, chopped)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Add the minced garlic and grated ginger to the pot, cooking for about 1 minute until fragrant and golden.
3. Introduce the chopped bok choy to the pot, sautéing for 2-3 minutes until it begins to wilt.
4. Add the shrimp to the pot, stirring gently and cooking for an additional 2-3 minutes until the shrimp turn pink and opaque.
5. Pour in the chicken broth, soy sauce, and fish sauce. Bring the mixture to a rolling boil.
6. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
7. Add the cooked rice noodles and sliced green onions to the pot, cooking for an additional 2 minutes until heated through.
8. Remove the pot from heat and stir in the freshly squeezed lime juice and chopped cilantro.
9. Season with salt, black pepper, and red pepper flakes to taste.
10. Ladle the soup into bowls and serve hot, garnished with additional lime wedges and cilantro if desired.