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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).

Tags

Ingredients

Servings:
4
Metric
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
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Prep

  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.

Make

  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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 45 reviews

Sooooo good! Used green curry sauce because the store was out of red. I used the entire can of coconut milk and about 2 cups of stock based on other comments. Udon noodles because that's what was in the pantry. Topped with curry roasted tofu intead of shrimp and left over cilantro. Needs the jalapeno.

By: Sara
Posted: May 14, 2018
Diet: Original

This was way too spicy for me, and I like spice. Not sure if it was the jalapeno I used or what, but next time will half the pepper and definitely remove the seeds.

By: Christine
Posted: May 07, 2018
Diet: Original

We loved this, but added some garlic chili sauce to our individual bowls to suit our tastes.

By: Kathryn
Posted: May 03, 2018
Diet: Original

More ramen than tom yum, with a much more subtle flavor. Not my thing, and made me crave actual tom yum from the Thai place near my house.

By: Nicholas
Posted: May 02, 2018
Diet: Original

I loved this....the spice was great!! I got the portions of shallots and lemon grass wrong so I bet it would be even better if I did that right.

By: Rachel
Posted: May 02, 2018
Diet: Original

Good and easy if okay with lots of pasta meal. Used whole can of coconut milk.

By: Shawn
Posted: May 01, 2018
Diet: Vegetarian