Sherry's Spicy Shrimp Noodle Bowl

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By Sherry Blizzard
from Piney Flats, TN

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.

serves 6-8
prep time 30 Min
cook time 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
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How To Make

  • 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.
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