This easy rice noodle soup is perfect for sore throats or cold nights.
Ingredients:
1 tablespoon sesame oil
4 baby bok choy chopped (separate white and green pieces)
1 large carrot peeled and sliced very thin
2 cloves garlic minced or crushed
1 tablespoon fresh ginger minced
4 cups vegetable or chicken broth
2 cups water
2 tablespoons gluten-free soy sauce or tamari or substitute regular soy sauce
2 tablespoons fish sauce
2 tablespoons rice vinegar
4 ounces pad thai rice noodles (1/2 package)
1 pound small raw shrimp peeled (51-60/pound)
1 bunch green onions sliced
Instructions:
Heat sesame oil in a dutch oven over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
Add broth, water, soy sauce, and fish sauce. Bring to a boil.
Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
Turn off heat, stir in rice vinegar, and serve immediately.
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