Ingredients

• 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

Instructions

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.