Deliciously Easy Faux Pho/Oriental Cellophane Noodle Shrimp Soup

There’s something incredibly comforting about a warm bowl of noodle soup, especially on a chilly evening. I remember one particularly blustery autumn day, feeling utterly drained after a long day of catering. Instead of ordering takeout, I rummaged through my refrigerator and pantry, finding some shrimp, cellophane noodles, and a medley of colorful vegetables. Twenty minutes later, I was curled up on the couch with a steaming bowl of this “faux pho,” as I affectionately call it, feeling utterly nourished and content. That impromptu creation has become a staple in my kitchen ever since—a testament to how simple ingredients can come together to create something truly special.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Yield: 8 cups
• Dietary Type: Pescatarian

Ingredients

• 4 garlic cloves, very large cloves, minced
• ½ sweet onion, chopped
• 2 tablespoons extra virgin olive oil
• ½ carrot, cut in half lengthwise & sliced into thin half moons
• 1 celery stick, cut in half lengthwise & sliced
• 3 (10 3/4 ounce) cans Campbell’s chicken broth, MUST BE Campbell’s
• ½ lb shrimp, peeled and deveined
• 1 (8 ounce) can sliced mushrooms
• 1 (15 ounce) can bean sprouts
• 3 ¾ ounces bean threads (cellophane noodles), Use only 2/3
• Cilantro, handful, chopped
• 1 scallion or 1 green onion, sliced
• Salt, to taste

Optional Toppings:

• Bottle of red habanero sauce
• Lime wedges
• Fresh basil
• Raw bean sprouts (instead of canned)

Equipment Needed

• Sauce Pan
• Soup Pot
• Knife
• Cutting Board

Instructions

1. Begin by preparing your vegetables. Chop the sweet onion. Mince the garlic. Slice the carrot in half lengthwise, then into thin half moons. Slice the celery stick in half lengthwise, then into smaller pieces.
2. Next, prepare the bean threads (cellophane noodles). Place them in a sauce pan and cover with very hot water. Let them soak for four minutes.
3. After the soaking period, place the sauce pan with the noodles and water on a burner. Heat until just about boiling. Then, immediately remove the sauce pan from the heat.
4. In a medium-sized soup pot, heat the extra virgin olive oil over medium heat. Sauté the minced garlic, chopped onion, sliced carrots, and sliced celery with salt to taste.
5. Sauté the vegetables until the onion is soft and the other vegetables are tender-crisp. This should take about 5-7 minutes.
6. Add the Campbell’s chicken broth, drained bean threads (cellophane noodles), shrimp, mushrooms (including the liquid from the can), and bean sprouts to the soup pot.
7. Heat briefly until the shrimp is cooked through. The shrimp should turn pink and opaque, which will take approximately 3-5 minutes, depending on the size of the shrimp. Be careful not to overcook the shrimp, or they will become rubbery.
8. Serve each bowl of soup topped with chopped cilantro and sliced scallions (or green onion).
9. Offer the optional toppings on the side for each person to customize their bowl: red habanero sauce, lime wedges, fresh basil, and raw bean sprouts. For the best flavor, serve the soup boiling hot and have each diner drop the fresh sprouts into their own bowl.

Expert Tips & Tricks

• For a richer broth, consider using a combination of chicken broth and shrimp stock. You can make your own shrimp stock by simmering shrimp shells with water and aromatics.
• Don’t overcook the cellophane noodles! Soaking them in hot water and then briefly heating them in the broth ensures they remain tender and don’t become mushy.
• If you’re short on time, you can use pre-chopped vegetables. However, freshly chopped vegetables will always provide the best flavor.
• To prevent the shrimp from overcooking, add them towards the end of the cooking process. They cook quickly and will become tough if cooked for too long.
• Adjust the salt to your preference. Taste the broth after adding all the ingredients and add more salt if needed.
• For an extra layer of flavor, try adding a splash of fish sauce to the broth. Fish sauce adds a savory, umami flavor that complements the other ingredients.

Serving & Storage Suggestions

Serve this faux pho immediately while hot. The vibrant flavors and textures are best enjoyed fresh.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

To reheat, gently warm the soup in a pot over medium heat or in the microwave. Be careful not to overcook the shrimp when reheating. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.8 kcal	N/A
Calories from Fat	82 g	39%
Total Fat	9.2 g	14%
Saturated Fat	1.6 g	7%
Cholesterol	110.4 mg	36%
Sodium	920.1 mg	38%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	3.2 g	12%
Sugars	7.3 g	29%
Protein	22.2 g	44%

Variations & Substitutions

• Vegetarian: Substitute the chicken broth with vegetable broth and omit the shrimp. Consider adding tofu or tempeh for protein.
• Spicy: Increase the amount of red habanero sauce or add a pinch of red pepper flakes to the broth.
• Gluten-Free: Ensure the chicken broth is gluten-free. Most cellophane noodles are naturally gluten-free, but always check the label.
• Different Protein: Substitute the shrimp with cooked chicken, pork, or beef.
• Extra Vegetables: Add other vegetables like bok choy, spinach, or snap peas.
• Herbs: Experiment with different herbs like mint, Thai basil, or sawtooth coriander.

FAQs (Frequently Asked Questions)

Q: Can I use other types of noodles besides cellophane noodles?
A: Yes, you can substitute with rice noodles or other thin Asian noodles. Cooking times may vary, so adjust accordingly.

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the broth ahead of time and add the shrimp and noodles just before serving.

Q: Do I have to use Campbell’s chicken broth?
A: While the original recipe specifies Campbell’s, you can use other brands of chicken broth. However, be aware that the flavor may differ slightly.

Q: Can I freeze this soup?
A: Freezing is not recommended, as the texture of the noodles and vegetables may change upon thawing. It’s best enjoyed fresh or within a few days of making it.

Q: Can I use frozen shrimp?
A: Yes, frozen shrimp can be used. Thaw it completely before adding it to the soup.

Final Thoughts

This Faux Pho/Oriental Cellophane Noodle Shrimp Soup is a delicious and easy way to enjoy a comforting and flavorful meal. It’s incredibly versatile and easily customizable to your liking. Don’t be afraid to experiment with different vegetables, proteins, and toppings to create your own signature version. I hope this recipe inspires you to get creative in the kitchen and enjoy a warm bowl of goodness. And please, share your feedback, your variations, and your experiences with me! Bon appétit!