Vietnamese-Style Shrimp Soup

Vietnamese-Style Shrimp Soup

culinarychaos 0

"Quick and tastes like a authentic vietnamese soup :) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!"
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35 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.
  2. Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.



The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender, rinse in cool water to get the excess starch off and to stop the cooking. Add t...

I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the en...

won't do again

I also made rice noodles separate and used fresh spinach. Wonderful!

Made this recipe using vegetable broth, a dash each of oyster sauce and soy sauce. I used fresh spinach and fresh chow mien noodles. Yummy!