Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Experience a unique spin on Thailand cuisine with a hearty bowl of Tom Yum Shrimp Noodle Soup. This recipe is gluten free.
  • 300g brown rice noodles
  • 1 lb. large shrimp, peeled
  • 2 quarts sodium free veggie broth (or bone broth)
  • 1 teaspoon organic cane sugar (optional)
  • *2 stalks fresh lemongrass, sliced
  • 2 tablespoons grated ginger
  • 2 tablespoons Thai fish sauce
  • 1 red chili pepper, sliced
  • 1 green onion, sliced
  • 2 limes, juiced
  • Salt, to taste
  • Pea shoots, for topping
  1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, ginger, and chilli pepper. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse with the broth.
  2. Uncover the saucepan and add the fish sauce and sugar. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Be careful not to overcook the shrimp or they will turn out chewy. While the broth is simmering, add rice noodles until cooked, about 3 minutes.
  3. Remove from the heat and add the lime juice and green onions. Serve with pea shoots.
The lemongrass is only for flavor, so you do not have to eat it.
Nutrition Information
Serving size: 4 servings Calories: 365 Carbohydrates: 30g Sugar: 1.5g Sodium: 12mg Protein: 11g
Recipe by My Digital Kitchen at