30-Minute Easy Asian Chicken Shrimp Noodle Soup
A comforting Asian-style noodle soup featuring tender chicken, plump shrimp, and earthy shiitake mushrooms in a fragrant ginger-garlic broth. The combination of sesame oil, soy sauce, and rice vinegar creates an authentic umami-rich base, while fresh vegetables add texture and nutrition. Perfect for weeknight dinners or when craving restaurant-quality soup at home, this one-pot meal comes together in under 30 minutes.
Ingredients
- 1 TBSP sesame oil, divided
- 2 tsp sesame oil, from divided amount
- 1 TBSP coconut or olive oil
- 2 garlic cloves, minced or grated
- 1 TBSP ginger, minced
- 1 cup carrots, shredded
- 8 oz shiitake mushrooms, thinly sliced
- ½ tsp salt
- 2 TBSP soy sauce
- 32 oz chicken stock
- 1 tbsp rice vinegar
- 1 chicken breast, sliced very thin crosswise
- 4 oz long noodles, rice or Cantonese-style egg
- 1 lb raw shrimp, peeled and deveined
- 4 green onions, sliced
Instructions
- 1
Heat large pot over medium heat and add sesame oil, coconut oil, garlic, ginger, and half the green onions
- 2
Cook for 1 minute, stirring frequently to prevent garlic from burning
- 3
Add carrots, mushrooms, and salt, cook until barely soft
- 4
Add chicken stock, soy sauce, and vinegar, bring to boil over medium-high heat
- 5
Reduce to simmer and cook for 5 minutes
- 6
Add noodles and simmer until softened
- 7
Nestle chicken into soup and simmer until cooked through
- 8
Add shrimp and simmer until opaque and cooked through
- 9
Taste and adjust seasoning as needed
- 10
Serve topped with remaining green onions and sesame oil
Tips
Slice chicken breast very thinly against the grain for tender, quick-cooking pieces that won't become tough.
Don't overcook the shrimp - they only need about a minute to turn opaque and cook through.
Taste and adjust the soup at the end, adding more soy sauce for saltiness or rice vinegar for brightness.
Good to Know
Refrigerate for up to 3 days, though noodles may absorb broth and become soft
Prep vegetables and slice proteins up to 1 day ahead, cook soup fresh for best texture
Serve immediately while hot, with additional green onions and sesame oil on the side
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Keep heat at simmer to prevent noodles from breaking apart
Add delicate ingredients last to preserve their texture
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this soup ahead of time?
The broth can be made ahead, but add noodles and proteins just before serving to prevent them from becoming mushy and overcooked.
What if I don't have shiitake mushrooms?
Any mushroom variety works well - button, cremini, or oyster mushrooms all provide good flavor and texture for this soup.
Can I freeze leftover soup?
The broth freezes well for up to 3 months, but cooked noodles and shrimp don't freeze well and should be added fresh when reheating.