Ingredients:

  • 1 tbsp avocado oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 lb raw shrimp, peeled and deveined
  • 4 cups baby bok choy, chopped into 2-inch pieces
  • 1 cup sliced carrots, thin rounds
  • 1/2 cup sliced shiitake mushrooms
  • 8 oz dried thin rice noodles
  • 2 stalks green onions, thinly sliced
  • 1 tsp fresh lime juice
  • Fresh cilantro leaves

Instructions:

  1. Heat the avocado oil over medium heat in a large soup pot. Add the minced ginger, garlic, and shiitake mushrooms; sauté for 2–3 minutes until fragrant and mushrooms have softened.
  2. Pour in the low-sodium broth, soy sauce, and white pepper. Bring to a gentle boil, then reduce heat to a simmer.
  3. Add the sliced carrots to the simmering broth and cook for 4–5 minutes.
  4. Stir in the dried rice noodles and simmer according to package directions until tender.
  5. Add the raw shrimp and chopped baby bok choy to the pot. Cook for exactly 120 seconds until shrimp are pink and opaque.
  6. Remove from heat and stir in the toasted sesame oil and lime juice. Garnish with sliced green onions and fresh cilantro leaves before serving.