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.
Here is my running list of soups starting with my favorite
#1 Shrimp Ramen
#2 Cabbage Roll Soup
#3 Italian Sausage Soup