Easy Seafood Pho Noodle Soup with Shrimp
This Easy Seafood Pho Noodle Soup is made with shrimp, rice noodles and any seafood you like and is the perfect recipe to make the dish at home. This Asian and Vietnamese inspired dish is comforting and loaded with so much flavor.
Servings 4 servings
Calories 296kcal
Ingredients
- 7 oz pho rice noodles See notes.
- 1/2 pound raw shrimp, deveined Remove the shells from the shrimp and reserve the shells for the broth.
- 6 cups broth Chicken, beef, or vegetable.
- 3 whole garlic cloves
- 1 piece fresh ginger Peeled and about 1/2 inch long. (¼ teaspoon if using ground)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 star anise
- 2 tablespoons brown sugar or sweetener
- 1 cinnamon stick
- salt and pepper to taste
- 2-3 cups fresh bok choy Optional, you can add any greens.
- 1/2 pound raw scallops
Optional Toppings
- bean sprouts
- fresh basil
- fresh cilantro
- jalapenos
- lime wedges
Instructions
- Heat a Dutch oven or soup pot on medium-high heat.
- Add in the broth, shrimp shells, ginger, garlic, soy sauce, fish sauce, star anise, brown sweetener, and cinnamon stick. Allow the mixture to come to a boil.
- Lower the heat to medium-low. Cover and simmer for 20 minutes.
- While the broth cooks, cook the noodles in accordance with the instructions on the packaging. When cooked, remove the noodles from water, rinse with cold water, dry and set them aside in your serving bowls. Drying them is important. You don't want them to become mushy.
- Open the pot and use a strainer to strain the contents of the broth.
- Add in salt and pepper to taste and taste the broth repeatedly to ensure it meets your taste.
- Add in the bok choy and stir. Cook until it wilts.
- Add in the shrimp and scallops. Cook for 1-2 minutes. I like to remove the seafood once cooked and add them to the serving bowls with the noodles. This ensures the seafood does not overcook.
- Pour about 1 1/2 cups of broth into each serving bowl with the noodles. Serve with toppings.
Video
Notes
- You will want narrow rice noodles. I use banh pho noodles in size medium.
- The dish makes 4 servings. If you don't plan to eat it all at once, I recommend cooking just the noodles you plan to eat. The noodles will get old and soggy if not fresh.
- You can use any seafood you like in the recipe.
- If you like lots of noodles in your soup, use more noodles.
- Using the shrimp shells to create a shrimp stock is optional and will enhance flavor.
- Cinnamon sticks offer a subtle flavor of cinnamon. If you’ve had pho before, you are probably aware that it doesn’t taste like fall! If you choose to substitute cinnamon you will need to add it after the broth has cooked. Start with 1/4 teaspoon and add additional to taste as necessary.
- What does fish sauce taste like? It’s salty. Do not taste it straight. It’s meant to be used in conjunction with food and other ingredients as an enhancement. Some substitute Worcestershire sauce, but it’s not the same in my opinion. If you omit the fish sauce the dish will lack flavor.
- A lot of authentic recipes use cardamom. Cardamom is a spice made from the seed pods of various plants in the ginger family. It has a very bold taste. I prefer to use fresh ginger instead.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 42g | Protein: 24g | Fat: 1g