So simple, yet so warm, comforting, and satisfyingly healthy, this soup recipe is just one of many in my rotation that shows you don’t need fancy diets or detox plans to make eating healthy a part of your lifestyle  – not just a 5, 10, or 30-day trend.

I love recipes that combine nutrient-packed veggies and seafood with a filling low-calorie broth.  Every time we make this dish – especially during New Years Resolution time – we feel a little sorry for our friends who are dieting, detoxing, or juicing.  Seriously people – healthy, whole-foods based meals are not only incredibly nourishing for mind, body, and soul but they can help shed pounds, increase energy, and reduce digestive issues.  Who needs “resets” when recipes like this are consistently part of your meal plans.

Plus, this soup is so much fun to eat.  Go full-on authentic Vietnamese pho style by using chopsticks to eat the solids, then pick up the bowl and slurp down that comforting savory and spicy broth! Another win – having your kid exclaim, “Man that was a good soup!” like our son did after dinner.  Now that’s just icing on the cake!

Strawberry Basil Mint Smash Cocktail

The addition of beautiful Asian ingredients like bok choy, shitake mushrooms,  aromatic lemongrass, rice noodles, and succulent shrimp to a nourishing broth create a take-out style soup you can feel good about eating.

Strawberry Basil Mint Smash Cocktail


  • 1/2 pound shrimp, medium to large shrimp, peeled and deveined
  • 6 oz wide noodles such as spinach, brown rice, or whole wheat linguine or fettuccine noodles.
  • 1 32 oz container low-sodium beef or chicken stock (Both go well with the shrimp. The beef stock gives the soup more of an earthy flavor and pairs wells with the mushrooms.)
  • 4 cups water
  • 1/2 Tbsp fresh ginger, grated
  • 1 lemongrass stalk
  • 2 Tbsp soy sauce
  • 4 scallions – white and most of greens thinly sliced
  • 1 cup sliced mushrooms, such as white mushrooms or shitakes
  •  5-6 stalks bok choy, whites and greens thinly sliced
  • Pinch of red pepper flakes
  • Salt and Black Pepper, to taste
  • 1/2 cup cilantro, chopped, for garnish
  • 1/2 lime, cut into wedges for garnish (optional)



  1.  In a medium stockpot, boil water and cook pasta.  Remove just a few minutes before pasta is done. Drain. Pasta will finish cooking in the soup.
  2.  In another medium-sized stock pot or dutch oven (my nightly go-to cooking pot is this classic Le Creuset Dutch Oven), heat the stock and water over medium heat. Add ginger, lemongrass stalk, soy sauce, and half of the chopped scallions.  Stir to combine and bring to a simmer.
  3. Add sliced mushrooms and boy choy to pot. Stir. Add pinch of red pepper flakes, and salt and pepper to taste. Simmer on medium-low about 10-15 minutes
  4.  Add cooked pasta to soup pot.  Give a stir.  Add the shrimp – they will steam fast in the soup – about 2-3 minutes.  Be careful not to overcook the shrimp or they will be chewy.
  5. Remove soup from heat. Adjust seasonings to taste.  Ladle into bowls – garnish with remaining scallions, cilantro, and scallions.  Serve with soy sauce for additional garnish, if preferable and slurp away!