Best 10 Shrimp Noodle Soup Recipes

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Indulge in the tantalizing flavors of Vietnamese shrimp noodle soup, a culinary masterpiece that captivates the senses with its aromatic broth, tender shrimp, and slurp-worthy noodles. Also known as "Bún riêu", this delectable soup is a harmonious blend of sweet, sour, and savory notes, all coming together in a symphony of flavors.

In this article, we present an ultimate guide to Vietnamese shrimp noodle soup, featuring two irresistible recipes. The first recipe showcases the traditional approach to the dish, utilizing fresh shrimp, tomatoes, and a flavorful broth made from shrimp shells. It's a classic that embodies the essence of Vietnamese cuisine.

For those seeking a vegetarian alternative, our second recipe offers a delightful plant-based rendition of shrimp noodle soup. With the inclusion of meaty mushrooms, tofu, and a rich broth, this recipe delivers a satisfying and flavorful experience that rivals its traditional counterpart.

Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through each step, ensuring a successful culinary adventure. So, prepare to embark on a taste bud tantalizing journey as we unveil the secrets behind this beloved Vietnamese delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

SHRIMP 'N' CHICKEN NOODLE SOUP



Shrimp 'n' Chicken Noodle Soup image

Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup chopped sweet onion
3 green onions, sliced
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons olive oil
2 teaspoons minced garlic
3/4 cup frozen cooked salad shrimp, thawed
1 teaspoon dried rosemary, crushed
1/4 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) chicken broth
1 cup cubed cooked chicken
1 package (3 ounces) chicken ramen noodles
2 tablespoons crumbled cooked bacon, optional

Steps:

  • In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.

Nutrition Facts :

HOT-AND-SOUR SHRIMP NOODLE SOUP



Hot-and-Sour Shrimp Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 tablespoon unrefined coconut oil
3 tablespoons red curry paste
4 teaspoons fish sauce
2 teaspoons packed light brown sugar
3 cups low-sodium chicken broth
1 cup cherry tomatoes
2 heads baby bok choy
1 cup fresh cilantro
12 ounces dried flat rice noodles
2 tablespoons fresh lime juice
3/4 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
  • Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
  • Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
  • Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.

CHINESE CHICKEN AND SHRIMP NOODLE SOUP



Chinese Chicken and Shrimp Noodle Soup image

Make and share this Chinese Chicken and Shrimp Noodle Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless chicken pieces
1 large onion, finely chopped
4 cups water
2 lbs cooked large shrimp, shelled
1/2 lb mushroom, sliced
1 cup cellophane noodle (thin rice noodles ok substitute)
1 teaspoon soy sauce
2 tablespoons oil
4 green onions, finely sliced
3 cloves garlic, crushed
1/2 teaspoon ground coriander
salt (to taste)

Steps:

  • Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
  • Remove chicken from pot and allow to cool, then remove the meat from the bones.
  • Cut the meat into long thin slivers, and discard bones.
  • Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
  • Add the noodles and the soy sauce and cook 5 minutes more.
  • Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

SHRIMP CHINESE STYLE NOODLE SOUP



Shrimp Chinese Style Noodle Soup image

A fun - and tasty - shortcut to wonderful soup! Have it on its own for a lovely lunch, or serve it as a starter for an Asian-flavored feast!

Provided by Jodi Mueller Casolari

Categories     Seafood

Time 45m

Number Of Ingredients 8

one lb fresh cooked peeled deveined small shrimp
one half c sliced green cabbage
one half c chinese snow peas
one half c sliced fresh mushrooms
one half c green onions sliced
one half c bean sprouts, fresh
3 pkg oriental flavored top ramen
8 c water

Steps:

  • 1. Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
  • 2. Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
  • 3. Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
  • 4. Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
  • 5. and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
  • 6. The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
  • 7. This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.

CURRIED SHRIMP AND NOODLE SOUP



Curried Shrimp and Noodle Soup image

Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 10

1/4 cup Thai red curry paste, such as Maesri
4 cups low-sodium chicken broth
1 can (13.5 ounces) coconut milk
10 sprigs cilantro, plus more leaves for serving
8 ounces vermicelli rice noodles
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)
2 tablespoons fish sauce, such as Red Boat
1 pound large shrimp, peeled and deveined
2 cups shredded Napa or Savoy cabbage
Chopped roasted peanuts, for serving

Steps:

  • In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
  • Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
  • Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

AROMATIC SHRIMP AND NOODLE MEDICINE SOUP



Aromatic Shrimp and Noodle Medicine Soup image

A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.

Provided by Lily Freedman

Categories     Bon Appétit     Soup/Stew     Lemongrass     Shrimp     Noodle     Green Onion/Scallion     Ginger     Dinner     Healthy     Winter     Dairy Free     Peanut Free     Soy Free     Cambodia

Yield 4 servings

Number Of Ingredients 32

For the broth:
6 whole cloves
6 green cardamom pods
4 star anise pods
3 dried chiles de árbol
2 (3-inch) cinnamon sticks
2 teaspoons black peppercorns
1 bunch cilantro
3 medium shallots, halved through root ends
5 garlic cloves, smashed
2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
1 (4-inch) piece ginger, peeled, sliced ½-inch thick
12 cups low-sodium chicken broth
1 tablespoon fish sauce
Kosher salt, freshly ground pepper
For the paste:
1/2 cup cashews
1 medium shallot, chopped
1 Fresno chile, chopped
1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
1 tablespoon dark brown sugar
1 tablespoon shrimp paste with bean oil
2 tablespoons vegetable oil
For assembly:
4 (12-ounce) packages ramen noodles
1 pound shrimp, peeled and deveined
8 ounces mung bean sprouts
4 scallions, thinly sliced on a diagonal
Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
Freshly ground black pepper
Chili oil and lime wedges (for serving)

Steps:

  • Make the broth:
  • Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1-1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
  • Make the paste:
  • Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
  • Assemble:
  • Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

SZECHUAN SHRIMP AND NOODLE SOUP



Szechuan Shrimp and Noodle Soup image

Quick! Quick! Quick! Easy! Easy! Easy! Delicious! Delicious! Delicious! Need I say more? Except that salad and crusty bread would go very nicely!

Provided by ciao4293

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (21 ounce) package green giant create a meal frozen szechuan stir fry meal starter frozen mixed vegetables
3 cups water
8 ounces frozen shelled deveined cooked large shrimp
1 (3 ounce) package chicken-flavored ramen noodles
1 (3 ounce) package shrimp flavor ramen noodle soup (SEASONING PACKET ONLY!)

Steps:

  • In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
  • Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
  • Bring to a boil.
  • Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
  • Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
  • Sprinkle each serving with peanuts from meal starter.

ASIAN SHRIMP AND CHICKEN NOODLE SOUP



ASIAN SHRIMP AND CHICKEN NOODLE SOUP image

Categories     Chicken     Vegetable

Yield 4 bowls

Number Of Ingredients 13

4 scallions
1/2 lb Bok Choy
5 Large white mushrooms
I large can of chicken stock
4 oz of rice noodles
3 TBS vegetable oil
2 tsp minced garlic
3 TBS soy sauce
10-12 medium sized frozen cooked shrimp
Salt and black pepper
Chopped cilantro
Chili-Garlic sauce
Lime wedges

Steps:

  • Separate the scallions and bok choy into white and green parts. Finely chop the white parts of the scallions. Slice the green parts thinly crosswise Take the bok choy white parts and halve lengthwise Slice the green parts thinly crosswise Wash and slice the mushrooms In a spaghetti pot or soup pot cook the noodles as directed on the package. Meanwhile in a sauté pan heat the oil. Add garlic and white parts of the scallions and the mushrooms. Cook and stir for 3 minutes. Add the white parts of the bok choy and cook for 3 more mins til nicely browned. When noodles are done drain out the water and put noodles back in the pot. Add the chicken stock and the sautéed vegetables Add the fresh bok choy and scallions Add 1 TBS Chili Garlic sauce simmer for 20 mins Add shrimp 10 minutes prior to serving Garnish with lime wedges and Chili Garlic sauce to taste

SHRIMP AND SPINACH NOODLE SOUP



Shrimp and Spinach Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

8 cups water
1 pound pasta (i.e., spaghetti, capellini, linguine, rice noodles)
3 packets wonton soup base
16 shrimp, peeled and deveined
1 pound spinach

Steps:

  • Bring water to a boil with salt in a large pasta pot. Cook the pasta.
  • In a medium saucepan, bring 8 cups of water to a boil. Add the soup base, shrimp, and spinach. Let simmer for 3 minutes.
  • Divide the pasta among four bowls. Pour soup over the noodles.

Tips:

  • Use fresh shrimp. Fresh shrimp will give your soup a better flavor than frozen shrimp.
  • Peel and devein the shrimp. This will make the soup easier to eat and more appealing.
  • Use a flavorful broth. A good quality chicken or vegetable broth will add a lot of flavor to your soup.
  • Add your favorite vegetables. Some popular choices include carrots, celery, and onions.
  • Season the soup to taste. Add salt, pepper, and other spices to taste.
  • Serve the soup with your favorite toppings. Some popular choices include green onions, cilantro, and a squeeze of lime juice.

Conclusion:

Shrimp noodle soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give shrimp noodle soup a try!

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