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Macau Shrimp And Rice Noodle Soup


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Rate this recipe 3.5/5 (4 Votes)


  • 1/4 cup Chinese rice wine (or dry sherry)
  • 1 tablespoon lime juice
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon shrimp paste
  • 2 bay leaves
  • 2 ounces dried rice vermicelli noodles - (1/2 pkg)
  • 2 teaspoons vegetable oil
  • 10 ounces uncooked medium shrimp shelled, deveined, and tails left intact
  • 1/2 onion sliced thinly
  • 3 cups chicken stock (or canned chicken broth)
  • 2 green onions trimmed, and cut into 1" lengths
  • 4 lime wedges


Servings 4


Step 1

Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.

For the Soup: Pour enough warm water over the rice noodles to cover completely. Soak until softened, about 15 minutes. Drain completely.

Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the shrimp and onion and stir-fry until the shrimp turn pink, about 2 minutes. Add the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook until heated through, about 1 minute. Discard the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.

This recipe yields 4 servings.

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