There’s something magical about a warm bowl of noodle soup—especially when it’s filled with tender shrimp, comforting noodles, and an aromatic broth that instantly soothes the soul. This Chinese Shrimp Noodle Soup is one of those meals that feels like a warm hug in a bowl. It’s the kind of dish you crave on rainy evenings, when you’re bundled in a blanket and the scent of garlic, ginger, and sesame oil fills your kitchen.
This recipe holds a special place in my heart because it brings back memories of quiet nights in with family—where a simple soup could mean a whole lot of comfort. It’s a nod to traditional Chinese cooking, where balance is everything: savory meets sweet, warmth meets freshness, and every ingredient has a role to play. The shrimp adds a soft brininess, while the noodles bring that familiar, chewy satisfaction. Paired with bok choy and the zing of fresh ginger, this soup is equal parts cozy and invigorating.
Whether you’re feeling under the weather, craving something light but satisfying, or just looking for an easy way to explore Asian-inspired flavors at home, this shrimp noodle soup is a must-try. It’s fast enough for a weeknight dinner and fancy enough for a casual dinner with friends.
Why You’ll Love This Recipe:
- Fast and flavorful: It comes together in about 30 minutes, but tastes like it simmered for hours.
- Fresh ingredients: Crisp bok choy, juicy shrimp, and scallions brighten every bite.
- Cozy and comforting: The broth is warm and savory with a hint of heat and umami.
- Customizable: You can swap in different veggies or noodles depending on what you have on hand.
- Better than takeout: Healthier, fresher, and just as satisfying.
INGREDIENTS YOU’LL NEED:
- 1 lb raw shrimp, peeled and deveined
- 6 cups low-sodium chicken broth
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 6 oz Chinese egg noodles (or ramen noodles)
- 3 cups bok choy, chopped
- 3 scallions, sliced (plus more for garnish)
- 1 teaspoon chili garlic sauce (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
HOW TO MAKE CHINESE SHRIMP NOODLE SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Build the aromatic base
In a large pot over medium heat, warm the sesame oil. As it begins to shimmer, add the grated ginger and minced garlic. The moment they hit the oil, the fragrance will fill your kitchen—it’s one of my favorite moments in this whole process. Stir constantly for about 1 minute, just until everything’s fragrant but not browned.
Step 2: Simmer the broth
Pour in the chicken broth, then stir in the soy sauce, oyster sauce, and fish sauce. These ingredients are key to building a deep, umami-rich flavor without needing hours of simmering. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5–7 minutes.
Step 3: Cook the noodles
While the broth is simmering, bring a separate pot of water to a boil and cook the egg noodles according to the package directions. Once they’re al dente, drain and set aside. If you’re using fresh noodles, they’ll cook even quicker—just be sure not to overcook them, as they’ll soften more in the broth.
Step 4: Add shrimp and vegetables
Add the chopped bok choy and raw shrimp directly to the simmering broth. Cook for 3–4 minutes, or until the shrimp are pink and cooked through. They don’t take long, and overcooked shrimp can turn rubbery—so keep a close eye!
Step 5: Bring it all together
Divide the cooked noodles into bowls. Ladle the hot soup over the top, making sure each bowl gets a generous helping of shrimp and bok choy. Garnish with scallions, a few cilantro leaves, and a swirl of chili garlic sauce if you want a little kick.
HELPFUL TIPS:
- Don’t skip the aromatics: Garlic and ginger are the soul of this soup. Fresh makes a big difference.
- Use quality broth: A good broth is the backbone of the soup. Use low-sodium so you can control the salt.
- Noodle choices: You can use egg noodles, ramen, rice noodles, or even soba. Pick your favorite!
- Quick defrost tip for shrimp: Place frozen shrimp in a bowl of cold water for 15–20 minutes to thaw.
- Customize your veggies: Add mushrooms, spinach, napa cabbage, or snap peas for variety.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
- Diet: Pescatarian
NOTES:
This soup is best served fresh, but you can prep components ahead of time—like chopping your veggies and marinating your shrimp. It’s a wonderful “clean-out-the-fridge” type of soup, too. Add what you love, and make it your own.
NUTRITIONAL INFORMATION: (Per Serving – approximate)
- Calories: 270
- Protein: 22g
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 2g
- Sodium: 820mg
FREQUENTLY ASKED QUESTIONS:
Can I use frozen shrimp?
Absolutely. Just make sure they’re peeled and deveined. Thaw them first by soaking in cold water for 15–20 minutes.
What kind of noodles work best?
Egg noodles are traditional, but ramen or rice noodles are also great. Just make sure not to overcook them.
Is this soup spicy?
Not unless you add chili garlic sauce. You can leave it out for a milder version or add more if you like heat.
Can I make this ahead of time?
The broth can be made ahead and stored in the fridge. Reheat and add fresh-cooked noodles and shrimp when ready to serve.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the noodles and broth separate if possible to avoid sogginess. Reheat gently on the stovetop or in the microwave until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy soup favorites:
- Cozy Roasted Cauliflower Soup
- Roasted Garlic Potato Soup: A Cozy Bowl of Comfort
- Coconut Cilantro Chicken Soup
- One-Pot Creamy Tomato Tortellini Soup
CONCLUSION
Whether you’re a soup lover looking to expand your repertoire or just craving a bowl of something warm, fresh, and satisfying, this Chinese Shrimp Noodle Soup is a keeper. It’s fast, flexible, and full of flavor—a perfect go-to for weeknights, chilly weekends, or anytime you want a little bowl of comfort with an Asian twist. Once you make it, don’t be surprised if it becomes a regular in your meal rotation.
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Chinese Shrimp Noodle Soup
Description
There’s something magical about a warm bowl of noodle soup—especially when it’s filled with tender shrimp, comforting noodles, and an aromatic broth that instantly soothes the soul. This Chinese Shrimp Noodle Soup is one of those meals that feels like a warm hug in a bowl. It’s the kind of dish you crave on rainy evenings, when you’re bundled in a blanket and the scent of garlic, ginger, and sesame oil fills your kitchen.
This recipe holds a special place in my heart because it brings back memories of quiet nights in with family—where a simple soup could mean a whole lot of comfort. It’s a nod to traditional Chinese cooking, where balance is everything: savory meets sweet, warmth meets freshness, and every ingredient has a role to play. The shrimp adds a soft brininess, while the noodles bring that familiar, chewy satisfaction. Paired with bok choy and the zing of fresh ginger, this soup is equal parts cozy and invigorating.
Whether you’re feeling under the weather, craving something light but satisfying, or just looking for an easy way to explore Asian-inspired flavors at home, this shrimp noodle soup is a must-try. It’s fast enough for a weeknight dinner and fancy enough for a casual dinner with friends.
Ingredients
1 lb raw shrimp, peeled and deveined
6 cups low-sodium chicken broth
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
6 oz Chinese egg noodles (or ramen noodles)
3 cups bok choy, chopped
3 scallions, sliced (plus more for garnish)
1 teaspoon chili garlic sauce (optional, for heat)
Salt and pepper to taste
Fresh cilantro (for garnish, optional)
Instructions
Step 1: Build the aromatic base
In a large pot over medium heat, warm the sesame oil. As it begins to shimmer, add the grated ginger and minced garlic. The moment they hit the oil, the fragrance will fill your kitchen—it’s one of my favorite moments in this whole process. Stir constantly for about 1 minute, just until everything’s fragrant but not browned.
Step 2: Simmer the broth
Pour in the chicken broth, then stir in the soy sauce, oyster sauce, and fish sauce. These ingredients are key to building a deep, umami-rich flavor without needing hours of simmering. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5–7 minutes.
Step 3: Cook the noodles
While the broth is simmering, bring a separate pot of water to a boil and cook the egg noodles according to the package directions. Once they’re al dente, drain and set aside. If you’re using fresh noodles, they’ll cook even quicker—just be sure not to overcook them, as they’ll soften more in the broth.
Step 4: Add shrimp and vegetables
Add the chopped bok choy and raw shrimp directly to the simmering broth. Cook for 3–4 minutes, or until the shrimp are pink and cooked through. They don’t take long, and overcooked shrimp can turn rubbery—so keep a close eye!
Step 5: Bring it all together
Divide the cooked noodles into bowls. Ladle the hot soup over the top, making sure each bowl gets a generous helping of shrimp and bok choy. Garnish with scallions, a few cilantro leaves, and a swirl of chili garlic sauce if you want a little kick.
Notes
This soup is best served fresh, but you can prep components ahead of time—like chopping your veggies and marinating your shrimp. It’s a wonderful “clean-out-the-fridge” type of soup, too. Add what you love, and make it your own.