Monthly Archives: March 2022

Ramen Soup with Saucy Shrimp (Better than store bought)

Ramen Soup with Saucy Shrimp

Ingredients

SAUCY SHRIMP

1 lb frozen cooked salad shrimp, thawed

¼ c. Thal sweet chili sauce

2 Tbsp. minced fresh

2 Tbsp. Minced cilantro

SOUP

2 Tbsp. salted butter

1 red bell pepper, sliced

1 jalapeño, finely diced

1 small onion, thinly sliced

3 garlic cloves, grated

2 Tbsp. grated fresh ginger

One 13-ounce can full-fat coconut milk

5 C. vegetable broth, plus more as needed

1 cup frozen cut green beans

1½ teaspoons ground turmeric

Two 3-ounce packages ramen noodles (any flavor), seasoning packs discarded

Juice of 1 lime, or more to taste

2 tablespoons soy sauce

1 tablespoon sriracha, or more to taste

¼ cup each fresh cllantro and

basil leaves, plus more for garnish

Directions

1. Make the saucy shrimp: In a small bowl, combine the shrimp and sweet chili sauce. Toss to combine, makingsure all the shrimp are coated. Then sprinkle on the minced cilantro.

2. Make the soup: In a large deep skillet or pot, melt the butter over medium-high heat. Add the bell pepper, jalapeño, and onion.

3. And cook, stirring constantly. until the vegetables start to brown, 2 to 3 minutes Add the garlic, ginger, coconut milk, vegetable broth and the turmeric. Stir to combine.

4. Cook until everything is hot and close to boiling, about five minutes. Add the green beans. Next, add the ramen noodles.

5. And stir until the noodles are submerged. Reduce the heat to medium-low and let the soup simmer until the noodlescare just starting to get tender, 5 to 7 minutes.

6. Turn off the heat and add the lime juice, soy sauce, stiracha, cilantro and basil. Stir and taste, adding more sriracha if you’d like more spice! Splash in more broth if you’d like the soup to be a little thinner (it naturally thickens as it cooks)

7. Serve generous portions, then spoon the saucy shrimp over the top. Garnish with more cilantro and basil leaves!

Source The Pioneer Woman Cooks