Spicy Shrimp Ramen Noodle Soup
This Spicy Shrimp Ramen Noodle Soup features tender shrimp cooked just until pink, nestled in a vibrant, umami-rich broth spiked with sriracha, garlic, and ginger. Crisp vegetables and ramen noodles round out the bowl, finished with a squeeze of lime and fresh cilantro for brightness.
Ingredients
- 3 pkgs ramen seasoning packet discarded
- 1½ lbs medium-large shrimp peeled and deveined
- 6 cups chicken vegetable, or seafood stock
- 2 tablespoons olive oil
- 1 –2 tablespoons sriracha
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1½ tablespoons brown sugar
- 2 cups shredded green cabbage
- ¾ cup carrots thinly sliced
- ¾ cup sweet peppers thinly sliced
- ½ cup onion thinly sliced
- Juice of 1 lime
- Cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil in a skillet.
- Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and cooked through. Set aside.
- In a large pot, heat remaining olive oil.
- Add carrots, onions, cabbage, and peppers; cook for 2–3 minutes.
- Add garlic and ginger; cook 1 minute.
- Stir in stock, soy sauce, brown sugar, lime juice, and sriracha.
- See full steps with tips & photos → https://mischacrossing.com/spicy-shrimp-ramen-noodle-soup/
Notes
- Avoid Rubberiness: Cook shrimp just until they turn pink; overcooking makes them tough.
- Boost the Broth: Simmer shrimp shells with the stock for 10 minutes, then strain for extra seafood flavor.
- Control the Heat: Adjust the sriracha from 1 to 2 tablespoons (or use sambal oelek) to dial spice up or down.