Red Meat Allergy Friendly Gluten Free Sesame Shrimp Rice Noodle Soup
Total time35 min
Prep time15 min
Cook time20 min
4.8(21)
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Learn more →Ingredients
4 servings
For the noodles
- 6 oz dried rice noodles (thin or medium width)
For the broth
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced, white and green parts separated
- 6 cups chicken broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (gluten free) (optional)
For the shrimp
- 1 lb large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp white pepper
For the vegetables
- 3 heads baby bok choy, halved lengthwise
For serving
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
In a large pot, heat the neutral oil and 1 tbsp sesame oil over medium heat until shimmering. Add the scallion whites and grated ginger and cook, stirring, until fragrant and softened, about 2 minutes.
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