Shrimp and Ramen Soup




8 cups water
3 green onions, minced
2 carrots, thinly sliced
2 tablespoons fish sauce or soy sauce (I used soy sauce.)
1 tablespoon Thai hot chili sauce (I used Gochujang sauce. YUM!)
2 cloves garlic, finely minced
2 tablespoons peeled and very thinly slivered fresh ginger (Not a ginger fan, left it out!)
1 teaspoon chopped fresh basil
4 packages oriental- or chicken-flavor ramen noodles, slightly broken (I used Ramen noodles from the oriental aisle at Marianos.)
8 ounces medium-size shrimp, peeled and deveined
2 cups coarsely chopped fresh spinach
1 cup sliced mushrooms
Juice and grated zest from 1 lime


  • Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot. Add 2 ramen noodle seasoning packets (if you add all 4 packets, the soup will probably be too salty). Boil 5 minutes.
  • Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve.


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