Sherry's Spicy Shrimp Noodle Bowl

Sherry Blizzard

By
@akflurry

This is a hearty rich, spicy soup, perfect for a cold winter's evening. This recipe came about by accident. My mom gave me a recipe for a spicy shrimp noodle bowl, but when I started making it, I realized I had the wrong recipe. I combined both her recipe and another calling for bell peppers and ginger and this wonderfully rich shrimp broth made from the shells was born. A true marriage of flavors was created between the shrimp, the chicken broth, the cabbage, rice sticks, peppers and especially the chili garlic paste with a splash of sriracha sauce. I hope you'll give this a whirl.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

MAKING THE STOCK:

1 lb
medium shrimp, deveined (use the shells and tails only--set the shrimp aside)
4 c
chicken broth, divided into 2 2c portions
1 1/2 c
water
2 tsp
ginger paste
1 bottle
clam juice (8 oz)

PUTTING IT ALL TOGETHER:

1 Tbsp
olive oil
1/2 c
red bell pepper, thin matchsticks
1/2 c
green bell pepper, thin matchsticks
1 small
onion, thin slices
1 clove
garlic, minced (1 teaspoon)
2 c
cabbage, shredded and chopped
1 c
snow peas, cut on the diagonal 1" slice
3/4 c
carrots, finely shredded
3 Tbsp
asian chile garlic sauce (i buy sambal oelek)
1 Tbsp
red chile pepper flakes
2 Tbsp
sriracha sauce
6 oz
rice sticks or noodles
bunch
cilantro to taste
slice
lime to serve
salt and pepper to taste

Directions Step-By-Step

1
Peel the shrimp, putting the shrimp casings and tails in a large saucepan. Set the cleaned, deveined shrimp aside to add later.
2
To the casings add 2 cups chicken broth, clam juice, water and ginger.
3
Bring to a boil, lower the temperature and just simmer for 10 minutes. Strain the broth through a fine sieve. You now have a very rich broth.
4
To a large soup pot heat the olive oil and lightly sauté the peppers, onion and garlic.
5
Add the rich shrimp broth, the other 2 cups of chicken broth, and everything else EXCEPT the shrimp, rice noodles, cilantro and lime slices.
6
Simmer for 5 minutes. Add the shrimp and broken up rice sticks/noodles (my mom prefers to use 2 packages of Ramen Noodles-broken up).
7
**NOTE: If using raw shrimp, cook just until it turns pink and noodles are soft. If using cooked shrimp, just heat through a few minutes.
8
Garnish bowls of soup with chopped cilantro and lime wedges.