Asian Noodle Soup with Shrimp and Wontons

This fast and flavorful Asian noodle soup recipe is made with chicken wontons, shrimp and vermicelli rice noodles.

Wonton Soup with Shrimp and Rice Noodles - a fast 10 minute Asian soup recipe

In this Post: Everything you need for Asian Noodle Soup with Shrimp and Wontons

I would be lying if I said I only crave soup during the cold winter months because truth be told, I make and eat soup all year round. Especially ethnic soups like Chicken Tortilla Soup with Hominy, Vietnamese Shrimp Pho and my mom’s famous Lebanese Lemony Chicken Soup with Spinach.

Shrimp Noodle Soup with Wontons - a quick Asian soup recipe

Which is the perfect tie-in to Week 2 of the Healthy New Year 6-Week Challenge because this week I am challenging all of you to “Go Ethnic!” and breakout of your spice rut in the kitchen! To help, Dara and I have partnered with Gourmet Garden who has created this Flavor Pairing Guide to inspire you at mealtime.

Gourmet Garden Herbs

Personally, I’m a huge fan of their fresh ginger, chili paste and garlic tubes which make putting together an Asian-inspired meal a breeze. As a bonus, you avoid food waste because the refrigerated tubes keep herbs fresher, longer. If you’ve ever reached in your fridge for ginger to find a dried out stick, you’ll know how exciting this is.

Asian Noodle Soup with Shrimp and Wontons - a quick Asian soup recipe

If you love wonton soup but have never tried making it at home, I’m here to tell you that this soup comes together in 10 minutes or less. Full of fresh ginger, toasted sesame oil and plenty of plump shrimp and wontons, it is the ultimate meal-in-a-bowl.

Your soup spoon is waiting.

Wonton Soup with Shrimp and Rice Noodles - a fast 10 minute Asian soup recipe

Asian Noodle Soup with Shrimp and Wontons

4.32 stars average
This fast and flavorful Asian noodle soup recipe is made with chicken wontons, shrimp and vermicelli rice noodles.
PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
Servings: 4


  • 1 tablespoon sesame oil
  • 1 teaspoon Gourmet Garden chili pepper paste
  • 1 tablespoon Gourmet Garden garlic paste
  • 2 tablespoons Gourmet Garden ginger paste
  • 8 cups low sodium chicken broth
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 16 fresh or frozen shrimp (peeled and deveined)
  • 32 frozen dumplings (such as chicken cilantro sold at Costco and Trader Joe’s)
  • salt and pepper to taste
  • 16 ounces rice noodles (prepared according to package instructions)
  • hoisin sauce (sriracha, sliced onion, cilantro and jalapeno slices – optional garnish)


  • Heat sesame oil in a large soup pot over medium heat until warm, about 30 seconds.
  • Stir in chili pepper, garlic and ginger paste and heat for 30 seconds allowing flavors to develop.
  • Pour in chicken broth, soy sauce and rice vinegar then bring pot to a boil by increasing heat to high.
  • Add shrimp and wontons to the pot and bring back to a low boil then reduce heat to low and cook for 3 minutes.
  • Check for seasoning and add salt or pepper to taste.
  • Divide cooked rice noodles between four bowls and ladle shrimp and wonton soup mixture on top.
  • Garnish with cilantro, sliced onion, jalapeno slices, hoisin and sriracha if you wish.


Calories: 401kcalCarbohydrates: 68.6gProtein: 19gFat: 4.8gSaturated Fat: 0.6gPolyunsaturated Fat: 4.2gTrans Fat: 0gCholesterol: 56mgSodium: 1142mgFiber: 4.1gSugar: 2g

For more delicious Soups, check out Pinterest!

36 thoughts on “Asian Noodle Soup with Shrimp and Wontons”

  1. This looks wonderful, is there a sub for the shrimp, have a couple of family members that have seafood allergies. Going to pick up the Gourmet Garden spices if they are sold here in SW Florida.

  2. Yes to the sad ginger stick! I love, love, the Gourmet Garden’s ginger, I always have that on hand. This soup sound so wonderful. I eat soup all year round, which is why I better pin this ASAP!

      1. Added to my list of Liz must-try recipes!! I love all your recipes and at this point they are all competing for me to make. I find one I like, then another comes along. I really want to try this one out soon. Will let you know how it goes.

  3. Spring/summer soup was pretty much mandatory when I had a CSA membership and worked in an overly-air-conditioned office :)

  4. Gorrmet Garden’s products are the BOMB! I have used a whole tube of their basil in my family pasta sauce recipe. I also love the basil spread on toast with an over hard egg! No butter needed! So versatile and they last longer in the fridge than the fresh stuff!

  5. Dear Liz, What a wonderful recipe…this sounds so warm and comforting on a cold day like today. I have never tried Gourmet Gardens before…what a wonderful product. I must keep a look out for it next time I head to the store. xoxo, Catherine

  6. I love Gourmet Garden!! They make cooking so much easier, especially in the winter when organic fresh herbs are harder to come by. I always have at least a couple tubes in my fridge, and love their Lightly Dried line too. This soup looks fabulous, Liz!

  7. This is exactly the kind of soup that I can make over and over again. The flavors are perfect for our Go Ethnic theme this week, and you can’t beat the Gourmet Garden products to help with cooking inspiration.

    1. I LOVE this! I use fresh herbs and sub the chicken broth with TJ’s miso broth and a seafood hot pot broth packet. I add some lemon, lime, and sprouts to the toppings and the flavor is so bright and authentic! I also do not use the rice noodles, just the dumplings. Using both absorbed all the liquid in my pot. Thank you!

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