Sherry's Spicy Shrimp Noodle Bowl

Name: Sherry's Spicy Shrimp Noodle Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8
Cuisine: Asian
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

By Sherry Blizzard
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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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

How to Make Sherry's Spicy Shrimp Noodle Bowl

Step-by-Step

Peel the shrimp, putting the shrimp casings and tails in a large saucepan. Set the cleaned, deveined shrimp aside to add later.
To the casings add 2 cups chicken broth, clam juice, water and ginger.
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.
To a large soup pot heat the olive oil and lightly sauté the peppers, onion and garlic.
Add the rich shrimp broth, the other 2 cups of chicken broth, and everything else EXCEPT the shrimp, rice noodles, cilantro and lime slices.
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).
**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.
Garnish bowls of soup with chopped cilantro and lime wedges.