Thai Shrimp Noodle Soup
Thai Shrimp Noodle Soup – quick and easy Thai noodles made with ramen. Loaded with shrimp, mushrooms, herbs, tomatoes and mouthwatering Thai Tom Yum soup. So good!
Servings: 2 people
Calories: 201kcal
Ingredients
- 2 packages instant ramen noodles
- 2 1/2 cups water
- 2 stalks lemongrass white part only, pounded and bruised
- 6 kaffir lime leaves bruised
- 5 slices fresh galangal
- 1 to tomato cut into wedges
- 6 oz. medium-sized shrimp, shelled and deveined
- 2 oz. white mushrooms, cut into pieces
- 3 tablespoons Nam Prik Pao Thai roasted chili paste
- 1 tablespoon fish sauce or to taste
- 1/4 cup evaporated milk
- 3 tablespoons lime juice
- cilantro leaves for garnishing
Instructions
- Prepare the ramen noodles according to package instructions. Discard the seasoning packets. Cook to al dente, rinse with cold water and set aside.
- At the same time, bring the water to boil in another pot. Add the lemomngrass, kaffir lime leaves, galangal and bring it to boil, 1 minute. Add the tomatoes, shrimp, mushrooms, and nam prik phao.
- Keep boiling until the shrimp is cooked through. Add the fish sauce and evaporated cream. Turn off the heat, add the noodles and lime juice. Stir to combine well. Garnish with the cilantro leaves. Serve immediately.
Notes
If you can't find kaffir lime leaves or galangal, skip them. You can buy Nam Prik Pao from Amazon. You can't make a real and authentic Thai soup without it.
Nutrition
Serving: 2people | Calories: 201kcal | Carbohydrates: 21g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 224mg | Sodium: 1448mg | Fiber: 1g | Sugar: 8g