Spicy Coconut Shrimp Soup

Name: Spicy Coconut Shrimp Soup
Cuisine: American
Ingredients: 2 packages Ramen noodles, oriental or shrimp flavor; 3 cup Water; 2 tbsp Oil; 1/2 cup Onion, diced; 8 oz Mushrooms, sliced; 3 clove Garlic, minced; 1 tsp Ginger, fresh minced or paste; 4 oz Raw baby spinach, torn or sliced; 1 can Coconut milk; 1 lb Shrimp, I used precooked shrimp thawed it and removed the tails; 3 tbsp Sriracha sauce; 2 tbsp Soy sauce; 1/2 tsp Crushed red pepper flakes, optional

supernanny @supernanny5

Minnesota

A super fast soup with a good amount of spice. Perfect for a weeknight meal on a cold day.

supernanny @supernanny5

Minnesota

A super fast soup with a good amount of spice. Perfect for a weeknight meal on a cold day.

Saved

Ingredients

2 packagesRamen noodles, oriental or shrimp flavor
3 cupWater
2 tbspOil
1/2 cupOnion, diced
8 ozMushrooms, sliced
3 cloveGarlic, minced
1 tspGinger, fresh minced or paste
4 ozRaw baby spinach, torn or sliced
1 canCoconut milk
1 lbShrimp, I used precooked shrimp thawed it and removed the tails
3 tbspSriracha sauce
2 tbspSoy sauce
1/2 tspCrushed red pepper flakes, optional

Saved

Steps

1

In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.
2

Add in the spinach and cook until wilted down.
3

Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)
4

While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.
5

Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods.
6

Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.
7

This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.
8

Serve piping hot!