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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

Doubled the curry, added about half a TBSP of ginger, and used a TBSP of thai basil paste and it was still a bit too bland for my taste

By: Roxana
Posted: May 01, 2018
Diet: Original

Per the comments I doubled the curry paste and I also added the coconut before the shrimp and the broth develop longer before adding the shrimp and eating. I love a good Tom Kai and this had similar flavors. Would probably make again with chicken. And Would leave the lemon grass whole next time

By: Lisa
Posted: Apr 30, 2018
Diet: Gluten-free

Used the whole can of coconut milk and used fresh mushrooms. Very very good

By: Allison
Posted: Apr 29, 2018
Diet: Original

could have been spicier.

By: Sundi
Posted: Apr 29, 2018
Diet: Paleo

Good flavor. Will try a different type of mushroom next time. I prefer more broth- remember to add more stock

By: Danielle
Posted: Apr 28, 2018
Diet: Original

Yes, it was quite tasty. However, this is the type of meal that you do not, under any circumstances, microwave/reheat in an open-office style setting. The pungent, fishy/umami flavor and odor is exactly what makes this dish delicious. Definitely up the curry paste. Experimenting with different types of mushrooms for texture purposes (enoki?), chili garlic sauce, or even dried seaweed. Will probably make again.

By: Sam
Posted: Apr 27, 2018
Diet: Original