Spicy Shrimp Noodle Soup: A flavorful and warming delight
In the midst of a cold winterโs day, a steaming bowl of Spicy Shrimp Noodle Soup is just what you need to warm your spirits and tantalize your taste buds. This delectable dish is a symphony of flavors, a harmonious blend of succulent shrimp, savory vegetables, and a kick of spice that will leave you craving for more.
The beauty of Spicy Shrimp Noodle Soup lies in its simplicity. Fresh and plump shrimp, tender and juicy, form the base of the dish. A medley of colorful vegetables, including diced bell peppers, sliced scallions, and slivers of carrots, adds texture and crunch to the soup. The noodles, typically rice noodles or glass noodles, provide a slippery and satisfying base for the broth to cling to.
But what truly sets this soup apart is its spice level. A generous drizzle of chili flakes and a sprinkle of red pepper flakes imbue the dish with a slow-building heat that will leave you flushed and wanting more. This is not a soup for the faint of heart, but for those who can handle a little heat and are willing to take their taste buds on a thrill ride.
The broth is where the magic happens in Spicy Shrimp Noodle Soup. A combination of chicken and fish stocks, along with a pat of butter and a dash of soy sauce, forms the foundation of the broth. A splash of sherry or sake adds depth and complexity, while a sprinkle of sesame oil adds a nutty and slightly sweet note.
To elevate the dish to new heights, garnishes such as chopped cilantro, crushed peanuts, and a slice of lime can be added. These textures and flavors add a pop of color and freshness to the bowl, balancing out the bold and spicy flavors of the soup.
Variations and substitutions
While the traditional recipe for Spicy Shrimp Noodle Soup is a tried and true classic, there are endless variations and substitutions that can be made to suit personal taste. For those looking to reduce the heat, a milder broth and fewer chili flakes can still deliver a flavorful and comforting bowl of soup.
Vegetarians and vegans can substitute the shrimp with tofu or tempeh, marinating it in a mixture of soy sauce, garlic, and chili flakes before adding it to the soup. For seafood lovers, scallops, mussels, or fish can be added to create a more substantial and indulgent meal.
Recipe
Here is a recipe for Spicy Shrimp Noodle Soup that serves 4-6:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup rice noodles or glass noodles
- 4 cups chicken and fish stock
- 1/4 cup soy sauce
- 2 tablespoons sherry or sake
- 1 teaspoon sesame oil
- 1/4 cup chopped cilantro
- Crushed peanuts and a slice of lime for garnish
- Chili flakes and red pepper flakes for added heat
Instructions:
- Cook the rice noodles or glass noodles according to package instructions. Set aside.
- In a large pot, melt the butter over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Add the cooked shrimp and cook until pink and just cooked through.
- Add the cooked noodles, chicken and fish stock, soy sauce, sherry or sake, and sesame oil to the pot. Stir to combine.
- Bring the soup to a simmer and cook for 5-7 minutes, or until the flavors have melded together and the soup has reached the desired consistency.
- Taste and adjust the seasoning as needed, adding more chili flakes and red pepper flakes for added heat.
- Garnish with chopped cilantro, crushed peanuts, and a slice of lime before serving.
Conclusion
Spicy Shrimp Noodle Soup is a delightful and warming dish that is sure to become a favorite in your household. Whether youโre a spice enthusiast or just looking for a comforting and flavorful meal, this recipe is sure to satisfy. So go ahead, give it a try, and let the delicious and spicy goodness warm your belly and your soul!
Spicy shrimp noodle soup
# **Spicy shrimp noodle soup**
Serves 5.
Takes about 2 hours to make. *Prepare yourself.*
## **Ingredients:**
**Shrimp stock:**
– 450g shrimp, deveined and peeled (shells set aside)
– 4 tbsp butter
– 1 yellow onion
– 10 cloves garlic
– 2 tbsp ginger
– 8 cups water/chicken stock
– Salt & pepper
The shrimp shells can be replaced with 1tsp fish sauce if you get pre-shelled shrimp
**Shrimp noodle soup:**
– 450g thin rice noodles
– 3tsp sesame oil
– 1tsp neutral cooking oil (for frying)
– 1 yellow onion
– 250g shiitake mushroom (fresh or dried) caps thinly sliced, stems discarded
– 1 tbsp chilli pepper
– 340g broccoli florets
– Salt & pepper
**Prepare the shrimp stock:**
1. Melt 60g butter into a soup pot over medium heat. Once melted and frothy, add 450g shrimp shells and mash them lightly against the side of the pot. Sautรฉ for 6-8 minutes, stirring frequently.
2. Add 1 peeled and thinly sliced yellow onion, 10 cloves of chopped garlic and 2 tbsp minced ginger
3. Season with salt and pepper to taste and cook, stirring occasionally for an additional 5-7 minutes.
4. Add 8 cups of water (or chicken stock) to the pot (add 1tsp fish sauce now if youโre using it) and bring to a boil. Reduce the heat, cover with a lid and simmer for 25-30 minutes.
5. If your shrimp (450g) arenโt fresh, defrost them now
6. If your shiitake mushrooms (250g) are dried, soak them in water for 20-30 minutes whilst the stock is simmering.
7. After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard the solids and set the stock aside, then wipe out the pot and return it to the stove. DONโT wash it, youโll need it later.
**Prepare the soup:**
8. Peel and thinly slice one yellow onion, then prepare the 340g broccoli and the 250g mushrooms by removing the stems and slicing the caps thinly.
9. In the same pot used to cook the stock, heat 2tsp sesame oil and 1tsp neutral cooking oil over medium heat. Once hot (drop a small piece of onion in to check, if it sizzles then its ready), add the onion and cook for 5-7 minutes until soft and translucent.
10. Add 250g shiitake mushrooms and cook for 8-10 minutes, or until the shiitakes begin to turn golden brown.
11. Season with salt, pepper, and chilli pepper to suit your tastes
12. Pour the shrimp stock into the soup and bring it to a boil
13. Add 340g broccoli florets and cook for 1-2 minutes, or until bright green
14. Finally, add the 450g peeled shrimp and cook for 3-4 minutes, until cooked through but not overcooked.
15. Turn off the heat. Taste and season again to your preferences.
**Cook the noodles:**
16. Bring a large pot of water (not the pot you used to make the stock) to a boil and cook 450g thin rice noodles for 6-8 minutes (or according to the package). Drain, rinse and drizzle with 1tsp sesame oil. Set aside.
**To serve:**
Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top.
For the stock, is it 450 grams shrimp shells? (I think you left the word ‘shells’ out by accident.) I have some shrimp shells saved in my freezer. Have been trying to figure out what to do with them. This sounds great!
thank you for sharing this delicious soup
wooooow it looks so delicious!! is it the first time u made it? your own recipe from ur family, or from the internet?
This looks so darn good. I love noodle anything ๐
Hell yeah this looks freakin yummy.