Thai Noodle Soup With Vegetables And Shrimps Recipe

Name: Thai Noodle Soup With Vegetables And Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bouillon; 1 liter vegetable bouillon (2 pints); 3 cm fresh ginger (root, 1 inch); 3 lemon leaves (or optionally a piece of lime peel); 1 tablespoon fish sauce (replace optionally with one table spoon light soy sauce); 2 tablespoons light soy sauce; Vegetables; 150 -200 g pak choi (6 ounces); 100 g shiitake mushrooms (3.5 ounces); 100 g carrots (3.5 ounces); 1/2 onion (or half a bush of scallions); 2 garlic cloves; 1 spanish pepper; 1 lime; 1 handful coriander leaves; Other ingredients; 150 g noodles (uncooked, 5-6 ounces); 150 g shrimp (cooked and peeled, 5-6 ounces, replace optionally with fried tofu cubes); chili sauce; salt

Warm up with this hearty Thai Noodle Soup With Vegetables And Shrimps recipe. Made with Bouillon, vegetable bouillon, fresh ginger and lemon. Easy step-…

This Thai Noodle Soup With Vegetables And Shrimps relies on simple, everyday ingredients such as bouillon, light soy sauce, vegetables and pak choi (6 ounces). It comes together quickly and makes 4 servings, at about 372 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

Bouillon
1 liter vegetable bouillon (2 pints)
3 cm fresh ginger (root, 1 inch)
3 lemon leaves (or optionally a piece of lime peel)
1 tablespoon fish sauce (replace optionally with one table spoon light soy sauce)
2 tablespoons light soy sauce
Vegetables
150 -200 g pak choi (6 ounces)
100 g shiitake mushrooms (3.5 ounces)
100 g carrots (3.5 ounces)
1/2 onion (or half a bush of scallions)
2 garlic cloves
1 spanish pepper
1 lime
1 handful coriander leaves
Other ingredients
150 g noodles (uncooked, 5-6 ounces)
150 g shrimp (cooked and peeled, 5-6 ounces, replace optionally with fried tofu cubes)
chili sauce
salt

1
PREPARATION (20 minutes).
2
Heat the bouillon to boiling temperature. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
3
Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time with 30 seconds.
4
Wash and cut the vegetables. Slice the onion (to half rings). Slice the garlic. Cut the carrot julienne. Cut the shiitake into slices. Cut the pepper into strips. Cut the paksoi into pieces of 1-2 centimeters. Chop the coriander leaves.
5
Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
6
COOKING (10 minutes).
7
Fry the onion (1,5 minutes).
8
Add pepper and garlic and fry these (1 minute).
9
Add mushrooms and fry these (1,5 minute).
10
Add carrot and fry these (1 minute).
11
Add bouillon and shrimps and bring to boiling point.
12
Add paksoi pieces and cook these for a short time (1 minute maximum).
13
Squeeze half a lime in the soup.
14
Add salt to taste.
15
Add the noodles and heat these in the soup.
16
Add the coriander and serve the soup.
17
SERVING TIPS.
18
Serve the soup with the two lime pieces and the chili sauce.
19
VARIATIONS.
20
Serious vegetarians can replace the shrimps with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
21
The shiitake mushrooms can be replaced with other musrooms like chantarelles.
22
The paksoi and carrot can be wholly or partially replced with other crunchy vegetables like chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in this dish. When you this you have to adapt the cooking times.
23
DORUS TIPS.
24
Use a tasteful noodle for this dish. I prefer japanese soba noodles.
25
Don't overcook the vegetables. The paksoi has to stay crunchy.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Bouillon, 1 liter vegetable bouillon (2 pints), 3 cm fresh ginger (root, 1 inch), 3 lemon leaves (or optionally a piece of lime peel), and more.

Yes, Thai Noodle Soup With Vegetables And Shrimps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
372 kcal
Category
Seafood

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