May 28, 2020

Shrimp Veggie Udon Soup (Thai inspired)

The flavors in this soup are amazing. I make it a bit spicy by adding sambal oelek but you can leave this out or reduce to your liking. I love Shiitake mushrooms in this dish, but you can use whichever mushrooms you like most. Feel free to swap out veggies for your favorite. You can also use chicken instead of shrimp if you prefer.

Ingredients:

1 lb shrimp (peeled and de-veined)*
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp paprika
1/3 cup cilantro (chopped)
Juice of 2 limes
1 tsp sesame oil
2 tbsp olive oil
1 white onion sliced
8 ozs Shiitake mushrooms (sliced)
1 red pepper (sliced in strips)
2 tbsp garlic (minced)
2 tbsp fresh ginger (minced)
2 tsp sambal oelek
4 cups chicken broth (can use veggie broth as well)
2 cups water
2 tbsp fish sauce
Salt and pepper to taste
1/2 tbsp mushroom soy sauce (can be substituted for 1 tbsp soy sauce)
2 cups bok choy (sliced)
1 pk Udon noodles (14.2 oz pack)
1/2 cup scallions (thinly sliced)

Instructions:

Wash out shrimp with 1/4 of the lime juice. Season shrimp with garlic powder, 1/2 tsp salt, lemon pepper, paprika and half the chopped cilantro.
Heat a non-stick soup pot or a cast iron dutch oven on medium heat. Add 1 tbsp olive oil and add onions. Saute for 4 minutes until soft.
Add garlic, ginger and sambal oelek and saute another 1 minute.
Add sesame oil and mushrooms. Cook until mushrooms are tender, about 4-5 minutes.
In the meantime, heat a skillet on medium high heat. Add remaining olive oil and pan sear the shrimp. Cook on each side for 1 – 2 minutes. If you are using chicken, cook on each side for 4 – 5 minutes. See picture below.
Add red pepper, chicken broth and water, increase heat to high and bring to a boil.
Lower heat to medium and add fish sauce, soy sauce and remaining lime juice. Season with salt and pepper to taste.
Add shrimp and bok choy and cook for 2 – 3 minutes.
Add Udon and boil for 2 minutes.
Top with scallions and remaining cilantro.