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Spicy Shrimp with Rice Noodles

Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.


  • 1 package (7 ounces) Thai thin rice noodles
  • 2 1/4 ounces Fond de Poulet Gold® dissolved in 7 cups hot water
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 pound small raw shrimp (41-50 count), peeled, deveined; tails removed
  • 6 ounces fresh baby spinach
  • 1/2 teaspoon red pepper flakes (crushed red pepper)
  • 1/4 teaspoon ground white pepper
  • 1/2 cup cilantro, chopped
  • Salt and ground black pepper


  1. Soak the rice noodles in warm water for 10 minutes, then drain them. (Note: Noodles will absorb broth if they're not soaked long enough in water.)
  2. Combine the dissolved Fond de Poulet Gold®, soaked rice noodles, and ginger in a large soup pot and bring to a simmer over medium heat.  Cook 8-10 minutes.
  3. Stir in the shrimp,  baby spinach, red pepper flakes, white pepper, and cilantro, return to a simmer, and cook for 5 minutes, until the shrimp is opaque and curled and the noodles are tender.  Season to taste with salt and black pepper.
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