Quick and Easy Hot Shrimp and Edamame Udon Soup

I absolutely love making soup – and recently especially so if it contains noodles, seafood and chillies… it’s more of a pasta dish than a soup really. Yet I get to feel smug that I’ve only had soup for dinner!

The soup below takes about 15 minutes to prepare if you have all the ingredients prepared – perfect for a healthy mid week dinner.

Hot Shrimp and Edamame Udon Soup

Serves 2 big bowls, or four as a starter!

  • 1″ piece grated ginger
  • 1 clove garlic, crushed
  • 1 tbsp tom yum paste – eek, I cheated! You could probably use whatever paste you wanted here – or even none at all, it still has a load of flavour!
  • 1 pt chicken stock
  • 1 pack udon noodles
  • 1 tbsp fish sauce
  • 2 handfuls raw shrimp (apologies for vague quantities – I pulled them out of my box of frozen shrimp in the freezer… doesn’t matter anyway – add as much or as little as you fancy! Oh, and I add mine from frozen 🙂
  • 1 handful shelled edamame beans (see above!)
  • 1/2 bell pepper, diced into large bits
  • 1 small tin of coconut milk
  • A couple of drop of roasted sesame oil (if you have it… gives a lovely deep flavour)
  • Light soy sauce, to taste
  • Lime juice, to taste
  • shredded scallions, sliced thai chillies and cilantro to garnish!

Par-boil the Noodles…
I reckon this gets rid of the starchiness and gives a cleaner soup – but I haven’t done a side to side comparison with the same brand of udon, so could possibly be talking out of my proverbial!
Put the noodles into a pot of boiling water and simmer for one minute – until they have just lost their brittleness. Drain and rinse under cold water.

Prepare the Base…
Heat a glug of nut oil in your hot wok and add the ginger, garlic and paste if you’re using it and fry for up to a minute, until sizzling! Add the chicken stock and fish sauce and bring to the boil.

Bringing it all Together…
This bit depends a bit on the cooking time of the udon noodles, and what state the shrimp are in. My shrimp were large and frozen – so I gave them 8 minutes. The udon noodle pack recommended 7-8 minutes, so I chucked em in a couple of minutes after that. The edamame beans and pepper went in 3 minutes before the end, along with the coconut milk.

Use a pasta server to scoop out a portion of noodles into each bowl, top with the remaining shrimp and veg, then ladle over the remaining broth.
Add a drop of sesame oil on to each.
Serve with the scallions, chillies and cilantro, soy sauce and lime juice on the side, to allow each eater to adjust to taste!

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