When you’re craving a bowl of hot noodle soup with shrimp and vegetables plus a bit of spice, all you need are one pot and 20 minutes. Really. This recipe is simple, easy, and the flavors are so good.
Noodles are cooked in so many ways in Asia — I like mine with uncomplicated flavors that appeal to everyone’s palate, like this soup. By using my usual vegetable broth as the main ingredient, I keep the flavors simple with the addition of mild shrimp and vegetables. For a little boost, mint adds a special touch, while the Sriracha sauce packs it with heat.
One-pot Thai shrimp spicy noodle soup recipe
Prep time: 10 minutes | Cook time: 12 minutes | Total time: 22 minutes
- 10 medium to large shrimp, shelled and deveined, tails left on
- Olive oil
- 1-1/2 tablespoons Sriracha sauce (or more, to taste)
- 1 large carrot, peeled and julienned
- 4 ounces green beans, sliced
- 1 small onion, coarsely chopped
- 3.5 ounces vermicelli rice noodles
- 3 cups vegetable broth (plus 1 cup more, if needed)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon lime juice (or more)
- 3-4 fresh mint leaves (optional)
- In a saucepan with olive oil over medium heat, sauté the shrimp until they change color, about 1 minute.
- Add the Sriracha sauce, and stir for about 30 seconds.
- Add all the remaining ingredients, and cook for 10 to 12 minutes or until the noodles are tender.
- If you want more soup, add another cup of vegetable broth.