Warm Up with This Easy Shrimp and Rice Vermicelli Soup

Warm Up with This Easy Shrimp and Rice Vermicelli Soup

Delicate, aromatic, and nourishing, this Shrimp and Rice Vermicelli Soup is a warm bowl of comfort that doesn’t weigh you down. With fresh shrimp, silky rice noodles, crisp vegetables, and fragrant herbs swimming in a savory broth, this dish captures the essence of Southeast Asian-inspired cuisine. It’s ideal for a quick weekday meal, a light lunch, or even a cozy weekend dinner when you’re craving something satisfying and wholesome.

Why You’ll Love This Recipe

Light but Filling – Lean protein from shrimp and satisfying rice noodles keep you energized without heaviness.
Fresh & Aromatic – Ginger, garlic, and herbs create a fragrant, healing broth.
Quick & Easy – Ready in under 30 minutes, making it perfect for busy schedules.
Customizable – Swap in veggies or proteins of your choice to make it your own.

Ingredients

  • 6 oz rice vermicelli noodles
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp sesame oil or olive oil
  • 1 garlic clove, minced
  • 1-inch piece of fresh ginger, grated
  • 1 small onion, thinly sliced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup shredded carrots or julienned bell pepper
  • 2 cups baby spinach or bok choy
  • 2 scallions, chopped
  • Fresh cilantro and lime wedges, for garnish
  • Optional: red pepper flakes or chili oil for heat

Instructions

Cook the Noodles

Prepare rice vermicelli according to package instructions. Drain, rinse with cold water, and set aside.

Sauté the Aromatics

In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and sliced onion. Cook for 2–3 minutes until fragrant and softened.

Build the Broth

Pour in the broth and soy sauce. Bring to a gentle simmer, then add mushrooms and carrots. Simmer for 5 minutes.

Add the Shrimp

Toss in the shrimp and cook until pink and opaque—about 2–3 minutes. Stir in spinach or bok choy and cook just until wilted.

Assemble the Bowls

Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles. Garnish with scallions, cilantro, and lime wedges. Add chili oil or red pepper flakes if desired.

Nutritional Information (Per Serving)

  • Calories: 290
  • Protein: 23g
  • Carbohydrates: 28g
  • Fat: 9g
  • Fiber: 3g
  • Sugar: 3g

Tips for Success

  • Don’t Overcook Shrimp – They cook quickly and become rubbery if overdone.
  • Rinse the Noodles – Prevent sticking by rinsing vermicelli after cooking.
  • Spice It Up – A touch of chili oil or fresh red chili adds authentic heat.
  • Brighten with Lime – A squeeze of fresh lime juice enhances every bite.

Why This Recipe Works

It’s a beautiful combination of nourishing ingredients, lean protein, and vibrant flavor. The clear broth keeps things light, while the noodles and shrimp make it a satisfying meal. It’s low-effort, high-impact comfort food.

This Shrimp and Rice Vermicelli Soup brings together the best of fresh ingredients and simple cooking. It’s a go-to when you want something warm, light, and flavorful—perfect for weeknight dinners or cozy lunches. One taste and it’ll earn a permanent spot in your recipe rotation.

Warm Up with This Easy Shrimp and Rice Vermicelli Soup
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Warm Up with This Easy Shrimp and Rice Vermicelli Soup

Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

290

kcal

This light and comforting Shrimp and Rice Vermicelli Soup combines tender shrimp, fragrant aromatics, crisp vegetables, and soft rice noodles in a savory, soothing broth. It’s inspired by Southeast Asian flavors and comes together in just 25 minutes, making it a perfect go-to for quick, wholesome meals. The dish is full of fresh ingredients, rich in protein, and easy to customize based on your tastes or what’s in your pantry.

Ingredients

  • 6 oz rice vermicelli noodles

  • 1 lb medium shrimp, peeled and deveined

  • 1 tbsp sesame oil or olive oil

  • 1 garlic clove, minced

  • 1-inch piece of fresh ginger, grated

  • 1 small onion, thinly sliced

  • 4 cups low-sodium chicken or vegetable broth

  • 1 tbsp low-sodium soy sauce or tamari

  • 1 cup sliced mushrooms (shiitake or cremini)

  • 1 cup shredded carrots or julienned bell pepper

  • 2 cups baby spinach or bok choy

  • 2 scallions, chopped

  • Fresh cilantro and lime wedges, for garnish

  • Optional: red pepper flakes or chili oil for heat

Instructions

  • Cook the Noodles
    Prepare rice vermicelli according to package instructions. Drain, rinse with cold water, and set aside.
  • Sauté the Aromatics
    In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and sliced onion. Cook for 2–3 minutes until fragrant and softened.
  • Build the Broth
    Pour in the broth and soy sauce. Bring to a gentle simmer, then add mushrooms and carrots. Simmer for 5 minutes.
  • Add the Shrimp
    Toss in the shrimp and cook until pink and opaque—about 2–3 minutes. Stir in spinach or bok choy and cook just until wilted.
  • Assemble the Bowls
    Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles. Garnish with scallions, cilantro, and lime wedges. Add chili oil or red pepper flakes if desired.

Notes

  • Don’t Overcook Shrimp – They cook quickly and become rubbery if overdone.
    Rinse the Noodles – Prevent sticking by rinsing vermicelli after cooking.
    Spice It Up – A touch of chili oil or fresh red chili adds authentic heat.
    Brighten with Lime – A squeeze of fresh lime juice enhances every bite.

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