Asian Rice Noodle Soup with Shrimp

This straightforward rice noodle soup is ideal for sore throats or cold nights.

Ingredients

1tablespoon oil
4 baby bok choychopped (separate white and inexperienced pieces)
1 giant carrotpeeled and sliced terribly skinny
2cloves garlicminced or crushed
1tablespoon contemporary gingerminced
4cups vegetable or broth
2cups water
2tablespoons gluten-free condimentor substitute regular soy sauce
2tablespoons fish sauce
2tablespoons rice vinegar
4ounces pad thai rice noodles(1/2 package)
1pound little raw shrimppeeled (51-60/pound)
1bunch inexperienced onionssliced

Instructions

1. Heat oil in an exceedingly dutch kitchen appliance over medium-high heat. Add white items of bok choy and carrots, saute for five minutes. Add garlic and ginger, and saute one minute longer.
2. Add broth, water, soy sauce, and fish sauce. bring around a boil.
3. Add raw noodles, and cook two minutes, separating noodles as they cook. Stir in shrimp, inexperienced onions, and inexperienced items of bok choy. Cook 2-3 minutes longer.
4. Turn off heat, stir in rice vinegar, and serve directly.

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