Vietnamese glass noodle soup with shrimp and lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese glass noodle soup with shrimp and lime

Dairy-Free, Paleo, Gluten-Free, Soy-Free

2 Servings, 450 Calories/Serving

15 Minutes

With a warming tomato-ginger base and chewy, slurpable noodles, this Southeast Asian soup is healthy comfort food at its best.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (sweet potato) noodles
  • 2 to 4 organic radishes (about ¼ pound total)
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 cup vegetable broth
  • Sun Basket tomato-ginger soup base (tomatoes - fish sauce - tomato paste - fresh ginger - coconut sugar)
  • 6 ounces organic baby arugula or other leafy greens
  • 2 tablespoons sambal oelek (optional)
Ingredient IQ
Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.

Nutrition per serving

Calories: 450, Protein: 27g (54% DV), Fiber: 4g (16% DV), Total Fat: 1.5g (2% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 180mg (60% DV), Sodium: 2580mg (108% DV), Carbohydrates: 78g (26% DV), Total Sugars: 10g, Added Sugars: 2g (4% DV).
Contains: Fish (anchovy), Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the glass noodles

Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the noodles cook, prepare the soup.

2

Prep the ingredients; cook the soup

  • Trim the ends from the radishes; cut the radishes into quarters.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro for garnish.
In a medium [large] sauce pot, combine the radishes, vegetable broth, tomato-ginger soup base, and 2 cups [4 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until the radishes are tender and the shrimp are firm and cooked through, 2 to 3 minutes for regular shrimp, 3 to 4 minutes for jumbo shrimp. Remove from the heat, stir in the arugula, and season to taste with lime juice, salt, and pepper.

Serve

Divide the glass noodles between individual bowls. For each portion, ladle 1 cup soup over the noodles, plus more, if desired. Garnish with the cilantro and as much sambal oelek as you like and serve with the lime wedges.
Kids Can!
  • Juice the lime.
  • Measure the water for the soup.
  • Divide the glass noodles between the bowls.
  • Garnish with the cilantro.