Tom Yum Shrimp Ramenwith zucchini / mushrooms
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).
- 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
- Shrimp - Defrost, rinse, and pat dry.
- Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
- Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
- Noodles - Cook according to package directions. (Can be done up to 3 days ahead)
- Thai basil - Chiffonade basil.
- Mushrooms (if using canned) - Drain and rinse.
- 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.
- Add red curry paste and saute for 1 minute more.
- Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
- Add shrimp, mushrooms (if using canned), and fish sauce and simmer until shrimp is opaque and cooked through, ~5 minutes.
- Stir in coconut milk and simmer for 1 minute.
- Remove soup from heat and stir in lime juice. Taste and season with some salt.
- Divide noodles between serving bowls. Ladle soup over noodles. Top with basil and enjoy.
This meal has 45 reviews
Sleeper hit for us. I used oyster mushrooms vs canned straw mushrooms. Since I was feeding a 17 month old and a 22 month old I skipped the jalapeno and switched down to karee i.e. yellow curry paste since it's a bit milder (although I did about 1.5x the amount of curry paste called for). I was a bit concerned they wouldn't eat it but they both ended up devouring it (although they skipped the shrimp) and even drank the liquid from the bowl. The adult servings I jazzed up with extra fish sauce, lime juice and sriracha which really kicked it up for us. Overall a hit for everyone.
left out the lemongrass and jalapeno, doubled the red curry paste and added a tablespoon of chili garlic sauce and a gash of ground ginger and red pepper flakes. Left it for awhile to let the flavors come together before i returned to it and added the coconut milk and the lime. Delicious!
I made the veg version. Maybe it was my choice of curry paste (Thai Kitchen brand), but I found the flavor underwhelming. Adding some Sriracha afterwards helped.
I forgot to buy red curry paste so I used curry powder instead. Wasn’t super flavorful. I don’t think I’d make this again.
this was so good. and it came together so easily. new favorite.
This was really good! The flavor was great and the kids enjoyed this too. I took the advice of other reviewers and doubled the red curry paste. I used beech mushrooms instead of canned straw mushrooms (couldn’t find them). The only thing wr didn’t like was the texture of the lemongrass. Some pieces were very woody and inedible. Next time, I’ll leave the stalks whole and remove before serving.