Asian-Style Chicken Noodle Soup Recipe

Stir chicken stock water bay leaves fish sauce shrimp bouillon soy sauce chicken bouillon Chinese five-spice powder garlic powder and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots celery red bell pepper and onion; bring stock to a simmer and cook until the vegetables begin to soften about 5 minutes.

Add spaghetti to the stockpot; cook until tender yet firm to the bite about 5 minutes.

Reduce heat to medium-low. Add shrimp spinach white wine ginger lemongrass sesame oil black pepper and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender about 30 minutes more.