Spicy Coconut Shrimp Soup
Try this Spicy Coconut Shrimp Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
dairy free
pescatarian
- 1 can coconut milk
- 3 clove garlic minced
- 1/2 cup onion diced
- 2 tbsp soy sauce
- 2 tbsp oil
- 3 cup water
- 8 oz mushrooms sliced
- 2 packages ramen noodles oriental or shrimp flavor
- 1 tsp ginger fresh minced or paste
- 4 oz raw baby spinach torn or sliced
- 1 lb shrimp i used precooked shrimp thawed it and remov
- 3 tbsp sriracha sauce
- 1/2 tsp crushed red pepper flakes optional
- Carbohydrate 67.869119302607 g
- Cholesterol 0 mg
- Fat 221.14044615708 g
- Fiber 15.972308712771 g
- Protein 29.9702355702123 g
- Saturated Fat 112.310763679258 g
- Serving Size 1 1 Serving (2778g)
- Sodium 1107.94637437428 mg
- Sugar 51.896810589836 g
- Trans Fat 12.7280216179756 g
- Calories 2238 calories
In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft. Add in the spinach and cook until wilted down. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes) While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp. 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. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like. Serve piping hot!
