Ingredients:

  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, thinly sliced (whites and greens separated)
  • 6 cups chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 lb raw shrimp, peeled and deveined
  • 8 oz dried rice noodles
  • 2 cups baby bok choy, chopped
  • 1 cup sliced carrots, thin rounds
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat neutral oil in a large pot over medium heat.
  2. Add the minced garlic, grated ginger, and the white parts of the scallions; sauté for 1–2 minutes until fragrant and garlic is translucent.
  3. Pour in the chicken stock, soy sauce, fish sauce, sesame oil, and sugar.
  4. Bring the liquid to a gentle boil, then reduce heat to low.
  5. Stir in the sliced carrots and simmer for 3–5 minutes until they begin to soften.
  6. Add the chopped bok choy and the raw shrimp to the simmering broth.
  7. Cook for 2–4 minutes until the shrimp turn opaque and a bright coral color.
  8. Divide noodles into bowls, ladle over the soup and shrimp, and garnish with lime wedges and chopped cilantro.