Ingredients
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 2 tablespoons minced ginger
- 8 cups vegetable broth
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly cracked black pepper
- 1 pound raw shrimp peeled and deveined
- 2 cups chopped bok choy
- 2 tablespoons lime juice
- Green onions thinly sliced, for garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the rice noodles according to the package instructions, then drain and set aside.
- In a large pot, heat olive oil over medium heat. Add minced ginger and cook for about 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce, ground coriander, ground cloves, and cracked black pepper.
- Add the shrimp and bok choy to the pot and simmer until the shrimp are pink and cooked through, about 3-4 minutes.
- Stir in the lime juice, then taste and adjust seasoning if necessary.
- To serve, divide the cooked rice noodles among bowls and ladle the hot shrimp and broth over them.
- Garnish with sliced green onions, fresh cilantro leaves, and lime wedges.