Shrimp Noodle Soup Recipe

I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incredible,the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups.

I used jumbo 10-12 per lb shrimp, less noodles, no snow peas, and seasoned with Vegeta and Maggi. Instead of making carrot sticks, I used the peeler and made ribbons, added the noodles before the shrimp, as shrimp don't take much heat to cook. Very delicious!!!

Excellent! I added diced chicken breast and mushrooms which I stir fryed with the vegetables, then added the seasonings and broth. I substitued powdered ginger to taste. I also cooked the noodles separately and added them to the soup just before serving. This is great without the noodles for a healthier version. I absolutley love this recipe.

I followed the recipe sorta, but I used bean sprouts instead of celery and added cilantro. I sauted all if the veges together and seasoned with ground ginger, 2 dashes of hot sauce because I did not have red pepper flakes, and a little salt. Then I added the shrimp, which was also lightly seasoned. My broth was the tuscan chicken flavor by Progresso, which I allowed to come to a boil when added to the veges. Lastly, I added the Maifun rice noodles, and let that simmer for 5 minutes. No pepper, soy sauce, and 2 dashes of sesame oil. Delish!

Ok, after reading other reviews and analyzing the recipe, I made a few small changes, but the recipe would still be great without them (hence, the 5 stars!). The changes that I made were to use ground ginger instead of minced (what I had on hand), 2 cans of cut baby corn instead of carrots, sauteed mushrooms instead of the celery, and used ramen noodles in place of vermicelli. I also added a little sesame oil to my bowl and had everyone else at the table taste it...they ended up adding it to theirs also! I think the only change that I will make next time is to cook the noodles separately and put them into each bowl and then ladle the soup over the top. Just a personal preference!

A wonderful base chicken broth with a little bit of flair. Extremely easy. Tip: I made the broth with the onions, carrots and celery ahead and heated it up later for smaller portions. And I used ginger paste that I found in the salad section of my grocer. When ready to chow down - I re heated the broth with raw frozen shrimp (peeled and deveined) and afitting amount of dry noodles (3 mins in microwave) thrown in. I topped with the snowpeas (sliced) and some extras veggies (spinach and green onions for example) as toppings for xtra content and a nice crunch. This was good with or without shrimp (add chicken if you want). It's a great soup!!!

As warned, this recipe turned out a bit bland for me. I tried to follow the recipe as much as possible, other than substituting green onions for celery (I don't really think it made a huge difference overall), sugar snap peas for snow peas (my grocery store didn't have snow peas - weird!), and using a thicker rice noodle (which I think was a good choice). Soaked the noodles for several minutes before adding to the soup. Used low-sodium broth, which was I'm sure the culprit. The mix of ingredients was good though - the ginger and onion were great (I used a sweet onion), and the other veggies and the shrimp gave a nice flavor. With the blandness of the broth, the red pepper really is what salvaged this dish - it was spicy, but not too spicy for my wimpy tongue. A happy mistake actually made this dish a thousand times better: I accidentally left the stove on low while I was eating, and when I went back for seconds, the soup had simmered down and the broth was significantly reduced. The noodles soaked up the broth, making them fluffy and flavorful, and the rest of the ingredients were more pronounced. The reduced dish was not as soupy, but everyone at the table (me, my boyfriend, and a friend) all agreed that it worked well. If you like salt and want more soup than noodles, I suggest going by the book on this recipe and using full-sodium broth. If you're trying to watch your sodium intake, use a smaller amount of the low-sodium broth and cook the soup on low for much longer.

I followed the instructions of recipe almost exactly. My only change was to add a cup of coconut milk. Super delicious!

I used this recipe because I had my husband's Ramen noodles left from his bachelor days.I did make a few changes and some additions (don't kill me) but I wanted to make this recipe more hardy. I used 1 tsp ginger spice instead of fresh, regular peas instead of snow peas, and vegetable broth instead of chicken broth. The Ramen noodles replaced rice vermicelli. I do not use (or have) crushed red pepper. My additions were: fresh spinach, sliced mushrooms, chopped green onion and canned water chestnuts added to the broth. The following were added in the last 5 minutes: Ramen noodles,thawed peas, thawed shrimp, canned bean sprouts, and even one chopped scrambled egg. The result was a very flavorful, filling meal served with Jasmine rice and chinese noodles. I am pleased with the results; it seemed restaurant quality and am looking forward to tonight's leftovers. **UPDATE** The next night I easily added another cup of water, more carrots, celery, spinach, celery and noodles: it's like the never ending soup!

Excellent soup! I followed the recipe for the most part but sauteed mushrooms with the garlic, used green onions that I put in at the end instead of regular onion, and added cilantro before serving. I used low-sodium chicken broth and only 1 tbs soy sauce and added about 1 tbs of lemon juice for personal taste. Also, I had to use powdered ginger because I didn't have fresh.

This is a seriously delish recipe that is fast, easy and a crowd pleaser. I use sesame oil instead of vegetable oil to sauté the onions etc. I double to triple the ginger. I also add a few tablespoons of seasoned rice vinegar for an extra kick. I didn't have rice vinegar on hand this time and something was missing. Still good but not great. I use whatever size shrimp I happen to have. Sometimes they're mini pre cooked that I throw in frozen.

Seriously, perfect 😱

I love 5he simplicity of 5he recipe and it's has flavorful

We made a few personal adjustments and this soup was fantastic! We used Ramen noodles and added some sesame seed oil and fish sauce at the same time as the soy sauce.

Made this for dinner tonight for my family. The taste is excellent.

Delicious. I used gluten free noodles. Very flavorful and light. Good lunch soup.

This was excellent. I used lo mien noodles instead of vermicelli.

Great as is! However we will use sesame oil in place of vegetable oil next time.

Great. Left out celery and added mushrooms and green onions.

I followed the recipe exactly except I used low sodium broth. It was good, but missing something. Worth making again, but next time I will use regular broth and try some of the other reviewers suggestions: e.g. fish oil, rice vinegar...