Asian-Style Chicken Noodle Soup

• 32 ounces chicken broth
• 1 cup water
• 2 bay leaves
• 1 tablespoon fish sauce
• 1 tablespoon shrimp bouillon
• 1 teaspoon soy sauce
• 1 teaspoon chicken bouillon
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 carrots, diced
• 6 stalks celery, diced
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 ounces spaghetti
• 1 pound shrimp (31-40 per pound), peeled and deveined
• 4 cups fresh spinach, chopped
• 1/4 cup dry white wine
• 2 teaspoons minced fresh ginger root
• 2 teaspoons chopped lemongrass
• 1 tablespoon sesame oil
• 1 pinch ground black pepper, or to taste
• 1 pinch cayenne pepper, or to taste

1. 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.
2. Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
3. 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.

chicken broth, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, garlic, onion powder, carrots, stalks celery, red bell pepper, onion, spaghetti, shrimp, fresh spinach, white wine, fresh ginger root, lemongrass, sesame oil, ground black pepper, cayenne pepper

Taken from www.allrecipes.com/recipe/236909/asian-style-chicken-noodle-soup/ (may not work)