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Spicy Shrimp Noodle Soup

It's been a very rainy day and what better cure than a delicious bowl of spicy shrimp noodle soup? This spicy noodle soup with shrimp is perfect for winter!
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 5
Calories: 268kcal


  • Soup pot
  • Large pot
  • Fine mesh sieve


Shrimp Stock:

  • 1 pound shrimp peeled and deveined, shells reserved
  • 4 tablespoons butter
  • 1 yellow onion peeled and thinly sliced
  • 10 cloves garlic peeled and roughly chopped
  • 2 tablespoons ginger minced
  • 8 cups water or chicken stock
  • Salt and pepper to taste

Shrimp Noodle Soup:

  • 16 ounces thin rice noodles
  • 3 teaspoons sesame oil divided, more as needed
  • 1 teaspoon neutral cooking oil for frying
  • 1 yellow onion peeled and thinly sliced
  • 10 ounces shiitake mushrooms caps thinly sliced, stems discarded
  • 1 tablespoon shichimi togarashi or crushed red pepper, more to taste
  • 12 ounces broccoli florets
  • Salt and pepper to taste

For Serving:

  • Shichimi togarashi optional
  • Chili oil optional
  • Sesame seeds optional


Prepare the Shrimp Stock:

  • Melt the butter into a soup pot over medium heat. Once melted and frothy, add the shrimp shells and mash them lightly against the side of the pot. Sauté for 6-8 minutes, stirring frequently.
  • Add the sliced yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and cook, stirring occasionally for an additional 5-7 minutes.
  • Add the water or stock to the pot and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.
  • After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard solids and set the stock aside. Wipe out the pot and return it to the stove.

Cook Noodles:

  • Bring a large pot of water to a boil and cook the noodles for 6-8 minutes (or according to package instructions). Drain, rinse, and drizzle with 1 teaspoon sesame oil. Set aside.

Prepare the Soup:

  • In the same pot used to cook the stock, heat the remaining 2 teaspoons sesame oil and the neutral cooking oil over medium heat. Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown.
  • Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.
  • Add the broccoli florets and cook for 1-2 minutes until bright green.
  • Add the peeled shrimp and cook for 3-4 minutes until cooked through but not overcooked. Turn off the heat. Taste and season again to your preferences.

To Serve:

  • Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top. Garnish with more shichimi togarashi, sesame seeds, or chili oil as desired. Enjoy!


Calories: 268kcal | Carbohydrates: 16g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 253mg | Sodium: 842mg | Potassium: 591mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 70mg | Calcium: 192mg | Iron: 3mg