Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.

That’s why when the weather gets cold, we don’t spend time mourning summer—we put on a sweater and we go eat noodle soup.

This creamy butternut squash and coconut noodle soup from Christian Reynoso boasts ... Ali Slagle’s hoisin-peanut shrimp and slaw is inspired by Vietnamese fresh spring rolls (a.k.a. summer ...