spicy coconut shrimp soup

Ingredients spicy coconut shrimp soup

2 packages Ramen noodles oriental or shrimp flavor
3 cup Water
2 tbsp Oil
1/2 cup Onion diced
8 oz Mushrooms sliced
3 clove Garlic minced
1 tsp Ginger fresh minced or paste
4 oz Raw baby spinach torn or sliced
1 can Coconut milk
1 lb Shrimp I used precooked shrimp thawed it and removed the tails
3 tbsp Sriracha sauce
2 tbsp Soy sauce
1/2 tsp Crushed red pepper flakes optional

how to make spicy coconut shrimp soup

In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.

Add in the spinach and cook until wilted down.

Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)

While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.

Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods.

Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.

This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.

Serve piping hot!