Soup #3 - Shrimp Ramen

For this soup I did not use a recipe. I cooked rice ramen with chicken bone broth and coconut milk and added in cooked shrimp.

On a taste scale this gets a 4.75 stars from me and my favorite of the soups I have made so far. I had all of the ingredients on hand.

I served it with homemade kimchi, a lime garnish, and Sriracha sauce. My son Daniel made the kimchi for me a few months ago and it is better now than it was when we made it.

This was an easy soup to make! I used boxed chicken bone broth, rice ramen noodles, sliced onions, canned coconut milk, and shrimp. I cooked the shrimp separate and added them to the ramen and broth. There were no leftovers and I would definitely make this again!

Tina's Shrimp Ramen recipe

1 - 4 cup container of chicken bone broth

1/4 cup full fat coconut milk (I used the rest of the can for smoothies)

1 sweet onion sliced thin

2 packages rice ramen

20 frozen shrimp

salt and pepper to taste

Peppercorns

Lime or lemon

Kimchi and chili sauce

I prepared the shrimp in a pot of boiling water with salt, peppercorns, and a lime (I was out of lemons) and then plunged them into an ice bath to stop the cooking action.

For the ramen base I heated the chicken bone broth and added in the sliced onions while it was heating up. Once it began to boil I added in the ramen and cooked for 2 minutes before adding in the coconut milk and removing it from the stove. I ladled the soup into bowls and topped with shrimp and a lime wedge. Tim and I added in kimchi and sriracha to taste.

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Here is my running list of soups starting with my favorite

#1 Shrimp Ramen

#2 Cabbage Roll Soup

#3 Italian Sausage Soup