Yellow Shrimp Noodle Soup

Prep time: 0m

Cook time: 15m

Yield: 1 large serving

Last Updated on December 10, 2023

Wheat germ oil, if tolerated, is a great oil full of Vitamin E and has a great flavor. It's a good nutty sesame oil replacement low in salicylates.


  • 2 cups homemade chicken broth
  • 1/2 pack/stick soba or rice noodles
  • 1 stalk celery
  • 2 cabbage leaves, I used Napa
  • 1/2 cup frozen shrimp
  • salt to taste
  • 2 teaspoons wheat germ oil
  • 1 stalk green onion tops


  • Add broth, noodles, cabbage, and celery to small pot and bring to a low boil. Don't break noodles but allow them to soften at the bottom then scoot them into the pot as they soften.
  • Simmer until noodles are soft and almost ready, about 4 minutes after completely submerged. Add frozen shrimp.
  • Once shrimp are warmed up completely, OR if frozen - turned completely pink, remove from heat.
  • Add the green onion and wheat germ oil. Season with salt.
  • Serve and enjoy the warmth!

Additional Notes

I normally like to add soy sauce with soups like this, but I think that it might affect the color. I really love how beautiful and yellow this turned out.

If you can tolerate lime, garlic, and/or cilantro - feel free to add.

Any meat can be used, but I'd recommend something white like other seafoods, pork, or chicken to maintain the color.

Diet Type(s)

Negligible or Low Salicylate