Spicy Shrimp and Bok Choy Noodle Bowl

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I made this soup and the scallion egg pancakes for supper tonight and it was wonderful. Will definitely make this again and again,

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My 14-year-old son and I made this Saturday. We were intrigued, as we had been experimenting with different types of noodle bowls. We expected it to be good, but we didn't expect it to be so sensational!

We cannot wait to make this again! We thought that we may try steamed clams or mussels next time.

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I agree with someone else that 1 teaspoon of pepper flakes is plenty. I used 1 quart of homemade chicken stock, and 1 can of fat free broth. Next time I may even use 2 cans, or at least 7-8 cups of broth.
First time to cook bokchoy, & so didn't know what a medium amount was. I used 3/4 of a bunch, & came up with 12 cups. I used about 8 cups and put the rest back in the refridgerator.( a very tasty snack
I agree mincing the ginger is a good idea.
On the advice of my son, a noodle expert, I used whole wheat thin spaghetti & it was wonderful.
Had one pound of medium shrimp, but that seemed like quite enough. My husband and I shelled & deveined them, & that was time consuming. I think the only way this recipe can be done in 30 minutes is if the cook does much prep ahead of time. That, of course, is never a bad idea.

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This soup tasted just like something I would get in a restaurant. I'm not usually a fan of Rachel's soups (I love most other Rachel recipes though! but this soup had great flavor. I loved the combination of chicken stock and seafood stock (I actually used clam stock. The only changes I made to the recipe were to use 1 teaspoon of red pepper flakes instead of 2 and to mince the ginger instead of leaving it in matchsticks. Very tasty--this is one of my new favorite homemade soups.

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I made the soup with just chicken. It was good, but not outstanding. I will grate the ginger next time because it was too much in match sticks.

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Super simple to prepare and extremely tasty. A great asian flavor. My new #1 soup!