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two bowls of shrimp pho noodle soup with chopsticks, sriracha, and limes
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4.88 from 8 votes

Shrimp Pho Noodle Soup

Shrimp Pho Noodle Soup might be made quicker than usual, but it doesn't lack any of the bold flavors! Perfect for busy weeknight dinners.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: pho noodle soup, shrimp pho
Servings: 4
Calories: 352kcal
Author: Jordan


Pho Broth Ingredients

Pho Soup Ingredients

  • 8 ounces thin rice noodles
  • 10 jumbo shrimp, shells removed and set aside
  • 2-3 heads of bok choy, chopped
  • optional toppings: bean sprouts, cilantro, Thai basil, lime wedges, jalapeños, sriracha


  • Remove the shells from the shrimp and set aside.
  • Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds. Pour in the broth, shrimp shells, soy sauce, hoisin sauce, fish sauce, lime juice, and sliced jalapeño. Bring to a boil, then reduce the heat to low and simmer for 20 minutes with the pot covered 3/4 of the way. 
  • While the broth is simmering, cook the noodles according to package instructions. Drain in a strainer, then rinse the noodles with cold water until they are no longer warm to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil, like sesame oil, to prevent them from sticking.)
  • Using a slotted spoon, carefully remove the shrimp shells and discard.
  • Add the bok choy and shrimp to the broth and cook for 3-4 minutes, until the shrimp are fully cooked and opaque.
  • Divide the noodles between bowls and ladle the soup over top, garnish and serve hot.


  • Shrimp shells can also be wrapped in a cheese cloth for easy removal.


Calories: 352kcal | Carbohydrates: 32g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 900mg | Fiber: 6g | Sugar: 9g | Vitamin C: 220mg | Calcium: 514mg | Iron: 6mg