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Tom Yum Shrimp Ramen
with zucchini / mushrooms

Active: 30 minTotal: 30 min

This variation of the spicy shrimp Thai soup has a nontraditional twist with the addition of creamy coconut milk and ramen noodles for substance.
Smarts: Traditional Tom Yum Soup is made with nam prik pao (Thai chili paste), but we’re using red curry paste since it’s a staple in our community members’ kitchens. If you can find nam prik pao at your local Asian market, it has a rich, smoky flavor that is great in this soup (and many other Thai dishes).



Tom Yum Shrimp Ramen:
  • Shrimp, peeled and deveined - 1 lb
  • Shallots - 2 cloves, chopped
  • Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
  • Jalapenos (opt) - 1, thinly sliced
  • Zucchini - 12 oz, cubed
  • Noodles, ramen - 6 oz (sub any Asian noodles)
  • Thai basil (opt) - 10 leaves, chiffonade
  • Straw mushrooms, canned (14oz / 397g) - 1 can, drained and rinsed (sub fresh button mushrooms, sliced)
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 1/2 cups
  • Coconut milk, light - 1 cup
  • Red curry paste - 1 Tbsp (sub nam prik pao - Thai chili paste)
  • Lime juice - 1 Tbsp
  • Fish sauce - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shrimp - Defrost, rinse, and pat dry.
  2. Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  4. Noodles - Cook according to package directions. (Can be done up to 3 days ahead)
  5. Thai basil - Chiffonade basil.
  6. Mushrooms (if using canned) - Drain and rinse.


  1. Heat a wok or Dutch oven over medium heat. Add oil and then shallots, lemongrass, jalapenos, and zucchini. (If using fresh mushrooms, add them as well.) Season with a pinch of salt and saute until fragrant, ~4 minutes.
  2. Add red curry paste and saute for 1 minute more.
  3. Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
  4. Add shrimp, mushrooms (if using canned), and fish sauce and simmer until shrimp is opaque and cooked through, ~5 minutes.
  5. Stir in coconut milk and simmer for 1 minute.
  6. Remove soup from heat and stir in lime juice. Taste and season with some salt.
  7. Divide noodles between serving bowls. Ladle soup over noodles. Top with basil and enjoy.

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This meal has 45 reviews

I used brown rice noodles instead of Ramen and added more curry paste and a whole can of coconut milk (lite). I also substituted cilantro for basil. Turned out wonderful!

By: Lisa
Posted: Apr 04, 2019
Diet: Original

So good! We ended up leaving out the mushrooms due to a family preference, but we added sliced red peppers. Made per the recipe otherwise.

By: Kirsten
Posted: Feb 02, 2019
Diet: Original

We enjoyed this soup and the flavors. I would leave the lemon grass whole next time because the bites with it were overwhelming with lemon flavor.

By: Samuel
Posted: Aug 25, 2018
Diet: Gluten-free

This was truly delicious. I was so surprised such a simple recepie has such complex flavors.

By: andres
Posted: May 30, 2018
Diet: Original

should have doubled the red curry paste or added something for a bit more kick, came together easily, used whole can of coconut milk, thin rice noodles, sliced fresh mushrooms

By: Christine
Posted: May 21, 2018
Diet: Gluten-free

Looooved this!!!! Big hit.

By: Amanda
Posted: May 16, 2018
Diet: Original