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!

4.91 from 31 votes

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Prep Time: 20

Cook Time: 1

Servings:

Calories: 268kcal

Equipment

Soup pot
Large pot
Fine mesh sieve

Ingredients

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

Instructions

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!

Nutrition

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