Tom Yum Shrimp Ramen
with zucchini / mushrooms
This variation of the spicy shrimp Thai soup has a nontraditional twist with the addition of creamy coconut milk and 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).
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).
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Ingredients
Tom Yum Shrimp Ramen:
- Shrimp, peeled and deveined - 1 lb
- Shallots - 2 cloves , chopped
- Lemongrass, fresh - 2 stalks , chopped (sub 1 tsp lemongrass paste / stalk)
- Jalapenos (opt) - 1 , thinly sliced
- Zucchini - 12 oz , cubed
- Thai basil (opt) - 10 leaves , chiffonade
- Straw mushrooms, canned (14 oz / 397 g) - 1 can , drained and rinsed (sub fresh button mushrooms, sliced)
- Noodles, gluten-free dried ramen - 6 oz (sub any gluten-free Asian noodles like soba, or rice noodles)
- Oil, cooking - 1 Tbsp
- Stock, any type - 3 1/2 cups
- Coconut milk, light - 1 cup
- Curry paste, red - 1 Tbsp (sub nam prik pao - Thai chili paste)
- Lime juice - 1 Tbsp
- Fish sauce - 2 tsp
Nutrition Facts
Amount Per Serving
Calories
456
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
12g
58%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1740mg
72%
Just a moment...
Total Carbohydrate
51g
17%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
5g
Just a moment...
Protein
26g
Just a moment...
Prep
- 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.
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Make
- 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.
Nutrition Facts
Amount Per Serving
Calories
456
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
12g
58%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1740mg
72%
Just a moment...
Total Carbohydrate
51g
17%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
5g
Just a moment...
Protein
26g
Just a moment...
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Ratings
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