Asian-Style Chicken Noodle Soup
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.Advertisement
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.
If lemongrass isn't available, you can substitute the juice of 1/2 lemon and 1/2 teaspoon lemon zest.
Some fried wonton strips would add a nice crunchy topping.