Spicy Shrimp and Bok Choy Noodle Bowl

Total Time:
20 min
10 min
10 min

4 servings

  • 3 tablespoons vegetable oil, 3 turns of the pan
  • 2 teaspoons crushed red pepper flakes
  • 4 cloves garlic, chopped
  • 2 inches ginger root, peeled and cut into very thin matchsticks or grated
  • 1/2 pound shiitake mushroom caps, sliced, a couple of cups
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
  • Salt and pepper
  • 1 quart chicken broth
  • 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
  • 1 1/2 pounds medium peeled and deveined shrimp
  • 1/2 pound vermicelli (thin spaghetti)
  • 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

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4.7 139
I wish I'd read the reviews before I tried this. I cut the 2 tsps. of crushed red pepper to one tsp. and it was still hot! hot! hot! We can usually tolerate some heat but this was 'way over the top. Alos, I thought the prep time was misleading. I'm not the fastest blade in the world, but it took me a good 20 minutes to prep the vegetables. I didn't add the shrimp until I added the scallions. They were large shrimp and cook well. I could have added them at the resting time. item not reviewed by moderator and published
2 teaspoons of red pepper flakes in 5 cups of broth? Are you people crazy???? I put in 1/2 t and it was almost too much. We love spicy & eat it all the time, so I'm pretty sure it's not us. I'm starting to think some of these reviews might be faked....Anyway, I also realized when cutting all the veg that a 3" piece of bok choy stem will not fit in my mouth, so I gave them another slice thru the middle. Subbed 2T fish sauce for seafood stock since I couldn't find any & served with wonton crisps. Hubby added a splash of soy sauce. It was a good quick version and I'll probably make it again if I'm short on time. item not reviewed by moderator and published
This is one of my favorite soups. Not only is it healthy, but every time I've made it for my family, all the men even love it! I usually double the recipe to have enough for seconds. I've also made with chicken which was great. Its a "soup staple" in my house! item not reviewed by moderator and published
I've made this a few times and I love. Especially when I'm sick. About to print this off and beg my husband to make me. <3 item not reviewed by moderator and published
I've made this dish several times and I think I have found the version that I think is the tastiest! First, after adding the vegetable oil I add 4 chopped up carrots to saute'. Second, I don' t add the shrimp until THE VERY END as they tend to overcook quickly. Lastly, after I ladle it into bowls, I stir in a tiny bit of fish sauce (used a lot in Thai cuisine, sounds funky, tastes amazing in this soup! With these minor changes, this ends up being a wonderful soup! This one is going in the recipe book! Enjoy!!! item not reviewed by moderator and published
This was awesome. I only used one tsp of red pepper and used anothertype of mushroom. We gobbled it up! item not reviewed by moderator and published
Sorry, but this was awful. I was so surprised because I highly respect Rachael Ray's cooking and the list of ingredients looked enticing and the cooking method easy. I would actually give this no stars, but one cannot on this site. Maybe I did something wrong, as so many people Iiked it. item not reviewed by moderator and published
I love this recipe!!!!!!!!!!!!!!!!!!!! My best friend shared it with me several years ago and I make it allllll the time. It's a huge hit in my house and with anyone else I've made it for. item not reviewed by moderator and published
We happened to have a gorgeous head of bok choy and were looking for a recipe to use it before it went by. We found this one and love it! We made it just as written, and the only thing we would change is to cook and keep the pasta seperate. There are just the two of us and by the next day the leftovers were a congealed mass. If you store the broth/shrimp mixture seperate from the noodles everything should be good to go for leftovers. item not reviewed by moderator and published
Super easy to make. Subbed seafood broth for mushroom. Added some baby red peppers. Only used about 1/4 pound pasta. Will make again and again. Make a double batch! item not reviewed by moderator and published
try it again perhaps you did something wrong this soup is amazing I don't use the noodles as i do a low carb diet . item not reviewed by moderator and published

Not what you're looking for? Try:

Healthy Spicy Steamed Baby Bok Choy

Recipe courtesy of Food Network Kitchen