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Heat the oil in a large soup pot over medium. Add the thinly sliced red onion and sauté for three minutes. Add the ginger and garlic to the pot and bloom the aromatics, about another minute. Give this a small pinch of salt.
Add the seafood stock and water to the pot and bring to a boil, then reduce to a simmer. Add the fish sauce and stir it in. Add the bundles of noodles and stir, letting them lightly soften for two minutes. Add the shrimp to the pot. Right after, immediately add the spinach and herbs to the pot, in batches if needed. Give this a pinch of salt and simmer for about five minutes. If that. You just want the shrimp to poach, the greens to wilt and the noodles to soften. Doesn’t take long at all! Off the heat, juice half the lime into the soup and give it a stir.
Ladle the quick soup into bowls, garnish with any remaining herbs and serve with leftover lime wedges!
Simple and vibrant. Perfect.
Serves 4-6.