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Dinner recipe · from the recipe book

Spicy Ginger-Garlic Shrimp and Bok Choy Tomato Soup

A bright, gingery tomato broth with a gentle chile kick, tender shrimp, silky bok choy and slurpable rice noodles.

Spicy Ginger-Garlic Shrimp and Bok Choy Tomato Soup

Ingredients

  • 1 lb450 gShrimp
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 1 cup240 gWater
  • 4¼ cups shredded300 gBok choysliced, stems and leaves kept separate
  • 4 oz120 gRice noodles, dry
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 2 tsp12 gFish sauce
  • 2 tbsp30 gLime juice
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prepare first: slice the yellow onion, mince the garlic, grate the ginger, slice the bok choy keeping stems and leaves separate, and slice the green onions and chop the cilantro for garnish.
  2. Heat the canola oil in a large pot over medium heat. Add the yellow onion and cook until soft, about 5 minutes.
  3. Add the garlic, ginger and red pepper flakes and stir for 1 minute until fragrant.
  4. Pour in the diced tomatoes with their juice, the chicken broth and the water. Bring to a boil, then simmer 10 minutes.
  5. Stir in the fish sauce and the bok choy stems; simmer 3 minutes.
  6. Add the rice noodles and simmer until just tender, about 4 minutes.
  7. Add the shrimp and the bok choy leaves and simmer 2 to 3 minutes, until the shrimp are pink and opaque and reach 145°F (63°C).
  8. Turn off the heat and stir in the lime juice.
  9. Ladle into bowls and top with the green onions and cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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