Thai Shrimp Noodle Soup

 

This soup can be described in 4 simple words: Quick. Easy. Spicy. Delicious.  We love all of the flavors that blend perfectly in this Thai Shrimp Noodle Soup, which I slightly adapted from this cookbook.  It’s tasty on it’s own or served with other Asian dishes like these Asian Beef Lettuce Wraps that I shared a few weeks ago, which is one of our favorite meals.

*serves 6

Ingredients:

8 cups water
3 green onions, thinly sliced
2 carrots, peeled and thinly sliced
2 tablespoons fish sauce {or soy sauce}
1 tablespoon Thai hot chili sauce {I use Sriracha hot chili sauce}
2 cloves garlic, finely minced
2 tablespoons fresh ginger, peeled, thinly sliced and then roughly chopped
1 teaspoon chopped fresh basil {or 1/4 teaspoon dried basil}
3 packages oriental or chicken flavor ramen noodles, slightly broken
12-16 ounces medium-size shrimp, peeled and deveined {I use fully cooked, frozen shrimp ~ raw shrimp
gives me the creeps}
2 cups fresh spinach, coarsely chopped
1 carton sliced mushrooms
1 lime – use juice and grated zest

Directions:

1. Bring water to a boil in a soup pot.
2. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot.
3. Add 2 ramen noodle seasoning packets {if you add all 3 packets the soup will probably be too salty.}
4. Boil 5 minutes.
5. Add shrimp, spinach, mushrooms, and ramen noodles.
6. Cook 5 more minutes.
7. Add lime juice and zest.
8. Stir well and serve.

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