Oriental Shrimp Noodle Soup Recipe - Allrecipes.com
Oriental Shrimp Noodle Soup Recipe
  • READY IN 30 mins

Oriental Shrimp Noodle Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2003

I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incredible,the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups.

Most Helpful Critical Review
Apr 14, 2011

Sorry, but as written this was very bland and did not even taste Asian at all.

Sep 06, 2005

This is a great soup, fantastic on cold nights. Since there are only two of us, I place our servings in a smaller pot and cook the noodles only for those portions... keeps the noodles from turning mushy in the leftovers.

Feb 02, 2004

This soup was delightful, with delicate flavors. It was easy, and fairly quick to make (I cut up all the veggies ahead of time). I added some wine (about 1/2 cup), 2 tbs of rice vinegar for a slight sour kick, and some chopped cilantro for added flavor.

Oct 22, 2007

Also added spinach, napa cabbage. Used a full pound of shrimp. Added a dash of sesame oil. Used soaked rice noodles. Soak in hot water 10 min then cook with the soup. Would make again.

Jul 28, 2008

Ok, after reading other reviews and analyzing the recipe, I made a few small changes, but the recipe would still be great without them (hence, the 5 stars!). The changes that I made were to use ground ginger instead of minced (what I had on hand), 2 cans of cut baby corn instead of carrots, sauteed mushrooms instead of the celery, and used ramen noodles in place of vermicelli. I also added a little sesame oil to my bowl and had everyone else at the table taste it...they ended up adding it to theirs also! I think the only change that I will make next time is to cook the noodles separately and put them into each bowl and then ladle the soup over the top. Just a personal preference!

Aug 05, 2014

We really liked this at our house. It was easy to make. I didn't use celery becasue I don't like the taste, but I think water chestnuts would be good for some crunch. I also would use different noodles next time. The rice ones I got at my store were about 3 feet long in a big ball and very difficult to break or cut. Any helpful hints?! I'm using udon noddles the next time. Overall very good. Update: I make this all the time now and I use 2 packs of ramen noodles, just the noodles, not the seasoning packet. So easy. I also always use water chestnuts and no celery.

Aug 16, 2007

I cut the ingredients in half but otherwise followed the recipe to a T. It came out great. I think the trick is not using low-sodium chicken broth.


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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