Serves 8


  • 1 7-ounce package Thai thin rice noodles
  • 4 14.5-ounce cans chicken broth
  • 1 tablespoon fresh ginger, pooled and chopped
  • 1 pound raw shrimp, shelled, deveined and tails removed
  • 1 6-ounce package baby spinach
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground white pepper
  • 1/2 cup cilantro, chopped



Soak rice noodles in warm water for 10 minutes. Drain. (Note: Noodles will absorb broth if not soaked long enough in water). Combine broth, soaked noodles, ginger and shrimp in soup pot; simmering on medium heat, approximately 8 to 10 minutes. Add baby spinach, red pepper flakes, white pepper and cilantro; simmering 5 minutes.