Easy Shrimp Rice Noodle Soup with Lemongrass & Mushrooms is a comforting bowl designed for cooks who want bold flavor without complicated steps. This Southeast Asian–inspired soup blends aromatic spices, tender shrimp, and silky rice noodles into a balanced meal that feels nourishing yet light. The broth is fragrant rather than heavy, making it ideal for weeknight dinners or relaxed weekend lunches. With simple ingredients and a clear method, this recipe fits easily into a modern home kitchen while still delivering depth, freshness, and satisfying texture in every spoonful.

Servings: 4

INGREDIENTS

8 ounces rice noodles
12 ounces large shrimp, peeled and deveined
1 cup sliced shiitake or cremini mushrooms
2 cups chopped bok choy
1 tablespoon neutral cooking oil
3 whole star anise
1 cinnamon stick
1 teaspoon fresh ginger, minced
4 garlic cloves, minced
1 lemongrass stalk, lightly crushed
1 jalapeño, thinly sliced and divided
6 cups low-sodium chicken broth
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, plus more for serving

STEPS

1) Cook rice noodles according to package instructions, drain, and set aside.

2) Heat oil in a large pot over medium-high heat. Add star anise and cinnamon; cook until fragrant.

3) Stir in ginger and garlic and cook briefly.

4) Add mushrooms, then pour in broth, fish sauce, soy sauce, lemongrass, and half the jalapeño. Simmer for 10 minutes.

5) Remove and discard star anise, cinnamon, and lemongrass.

6) Add bok choy and shrimp. Cook until shrimp are pink and cooked through.

7) Remove from heat and stir in lime juice and cilantro.

8) Divide noodles into bowls and ladle soup over the top. Garnish and serve.

NOTES

Add coconut milk for a richer broth or extra chili for more heat.