Spicy Coconut Shrimp Ramen Soup
Prep Time: 20 mins
Cook/ Bake Time: 20 mins
Ingredients
300g ramen or any noodles of choice, discard the seasoning pack - you won’t need it 😉
700g shrimp peeled and deveined
3 cups chicken, vegetable or seafood stock
3 cups coconut milk (can be substituted by doubling the chicken stock quantity)
2 tablespoons olive oil
1-2 tablespoons pepper sauce of choice
3 tablespoons soy sauce
3 cloves minced or grated garlic
1 teaspoon grated fresh ginger
1 1/2 tablespoons brown sugar (optional)
2 cups shredded or sliced cabbage
3/4 cup carrots thinly sliced
3/4 cup bell peppers thinly sliced. I like to mix the colours here :)
1/2 cup onion thinly sliced
Juice of 1 lime
Cilantro, Parsley or fresh herb of choice
4 Hard boiled eggs
Instructions
In a skillet or wide pan on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger and cook another minute. Add stock, soy sauce, brown sugar, lime juice, and pepper. Mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
Add the dry noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls.
Peel and slice hard boiled eggs in half. Top the bowl of noodles with the shrimp and garnish with herbs and sliced eggs.