Ingredients with Measurements:
- 8 oz. rice noodles
- 4 cups chicken or vegetable broth
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bok choy
- 1 lb. cooked shrimp or fish
- Salt and pepper to taste
- Lime wedges and cilantro for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the mushrooms, carrots, and bok choy and sauté for another 5 minutes until the vegetables are tender.
4. Add the chicken or vegetable broth, fish sauce, soy sauce, and brown sugar to the pot. Bring to a boil and then reduce the heat to low and let simmer for 10-15 minutes.
5. Add the cooked shrimp or fish to the pot and let simmer for another 5 minutes until heated through.
6. Season with salt and pepper to taste.
7. To serve, divide the rice noodles among bowls and ladle the soup over the noodles. Garnish with lime wedges and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 5g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Rice noodles can be substituted with any other type of noodles.
- Shrimp or fish can be substituted with chicken or tofu.
- Bok choy can be substituted with any other leafy green vegetable.
Variations:
- Add sliced jalapeños for a spicy kick.
- Use coconut milk instead of chicken or vegetable broth for a creamier soup.
- Add sliced bell peppers for extra color and flavor.
Tips and tricks:
- To prevent the rice noodles from sticking together, rinse them with cold water after cooking and toss with a little bit of oil.
- Use fresh ginger for the best flavor.
- If using frozen shrimp or fish, thaw them before adding to the soup.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with the rice noodles on the bottom and the soup ladled over the top. Garnish with lime wedges and cilantro.
Garnishes:
Lime wedges and cilantro
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the flavor.
- If the soup is too sweet, add more fish sauce or soy sauce to balance the flavor.
Food safety advice:
Make sure to cook the shrimp or fish to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Fish sauce noodle soup is a popular dish in Southeast Asian cuisine, particularly in Vietnam.
Flavor profiles:
Savory, umami, sweet, and sour
Serving suggestions:
Serve hot as a main dish.
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Region: Thai