Spicy Korean Shrimp and Veggie Noodle Soup

barbara lentz


Spicy goodness that's healthy too.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 1/4 c
    gochujang korean chili paste
  • 2 Tbsp
    each soy sauce, lemon juice, minced garlic,and minced ginger
  • 1/4 c
    brown sugar
  • 8 oz
    dry rice noodles
  • 1 Tbsp
  • 2 small
    shallots chopped
  • 4
    green onions chopped
  • 1 medium
    carrot cut into matchsticks
  • 2
    baby bok choy chopped
  • 4 c
    chicken broth
  • 8 oz
    uncooked shrimp peeled and devieined

How to Make Spicy Korean Shrimp and Veggie Noodle Soup


  1. Mix the first six ingredients together and set aside.
    Cook the noodles according to package directions. Drain and set aside.
  2. Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
  3. Place noodles in a bowl. Ladle the soup over the noodles. Enjoy

Printable Recipe Card

About Spicy Korean Shrimp and Veggie Noodle Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Korean

Show 2 Comments & Reviews

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