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.
- 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!