This soup tastes like it came from a restaurant, but is super easy to make at home. A serving of this soup (roughly 1 and 1/3 cups) is 0 SP on blue and purple plans, and just 1 on green. It's awesome to make ahead and reheat/enjoy all week long.
Cut and chop all of your vegetables and clean your shrimp before you start making your soup. This will make the cooking process go way quicker!
Spray the bottom of a large stock pot with cooking spray and add onion and red pepper, sautéing for 2-3 minutes, until vegetables are slightly soft. Add mushrooms and cook for an additional 2 minutes.
Add garlic, ginger, lemongrass and cook for an additional 2 minutes, stirring frequently.
Add chicken broth and water, as well as rice vinegar, aminos (or soy sauce), sriracha, juice of 1 lime and bring to a medium boil.
Once boiling, add bok choy and raw shrimp (and rice noodles if you're using them) and cook for 4-5 minutes, until shrimp (and noodles) are cooked through.
Serve with fresh cilantro and fresh lime wedges and enjoy!