Shrimp Pho – Vietnamese Noodle Soup

Shrimp Pho – Vietnamese Noodle Soup

This aromatic shrimp noodle soup is warm, satisfying and full of flavor thanks to all of the herbs and spices.

Serves: 4

Prep Time: 10 min. Cook Time: 30 min.


  • 8 oz. organic edamame noodles
  • 1 teaspoon coriander seeds or 1/2 teaspoon ground 2 cloves whole or 1/4 teaspoon ground 1/2 teaspoon black peppercorns or 1/4 teaspoon freshly cracked
  • 1 tablespoon sesame oil
  • 2 tablespoons ginger root minced
  • 1/2 tablespoon chili garlic paste 
  • 8 cups organic low sodium chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons hoisin sauce
  • 1 teaspoon cinnamon
  • 8 cups bok choy stem thinly sliced and leaves roughly chopped
  • 1 lb raw shrimp


  1. Prepare the noodles according to package directions and set aside.
  2. Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; ‘set aside.
  3. In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
  4. Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
  5. Continue to simmer until shrimp turns bright pink and bok choy wilts – about 3-4 minutes. Check for seasoning and add salt/ pepper/ soy if necessary.
  6. Divide noodles evenly between four large bowls and ladle soup into each bowl.