Tom Yum Noodle Soup with Coconut Cream Shrimp

Filled with notes of lemongrass, garlic, ginger and lime along with tender shrimp cooked in a coconut cream sauce, this dish is bold, yet light in flavor!

Tom Yum Noodle Soup with Coconut Cream Shrimp

Filled with notes of lemongrass, garlic, ginger and lime along with tender shrimp cooked in a coconut cream sauce, this dish is bold, yet light in flavor!

Course

Main Course
Prep time

20 Mins
cook time

18 Mins
servings

2
Author

@_seasonedtotaste

Ingredients

1 tsp coconut oil
1 lb medium-sized shrimp, peeled
salt & pepper, to taste
½ cup red pepper plus ¼ cup cut into long strips for topping
⅓ cup red onion
1 tbsp ginger paste
1 tbsp garlic paste
1 cup coconut cream
1 tsp lime zest
3 tbsp lime juice
1 tsp paprika
1 tsp garlic chili paste (optional)
¼ cup veggie or shrimp stock
¼ cup cilantro roughly, chopped
¼ cup basil roughly, chopped
2 Lotus Foods Tom Yum Rice Ramen Noodle Soup
lime wedges, to garnish

product used in the recipe

Tom Yum Rice Ramen Noodle Soup

1

Heat coconut oil in a large skillet over medium heat. Add shrimp and sauté for 3 mins, adding salt and pepper to taste.
2

When shrimp are almost done, remove from heat and set aside in a bowl.
3

Add red pepper and onion to the same pan and sauté for 3 mins, then add ginger and garlic and continue to sauté.
4

Pour in coconut cream and bring to a slight boil before adding lime zest, lime juice, paprika, salt and pepper. If additional spice is desired, add garlic chili paste.
5

Pour in stock to thin sauce, stir and let reduce until sauce is smooth (~3 mins).
6

Add cooked shrimp back to the sauce and cook for 2 mins. Stir in half the chopped basil and cilantro.
7

Prepare ramen noodle soup per directions on package and pour into bowls. Garnish with coconut cream shrimp, cilantro, basil, red pepper, and lime wedges.