Thai Shrimp Noodle Soup

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I am on a mission to work my way through the 1000 (literally) recipes that have been copied in the past couple years and collected from family members. Recently I have started writing the new recipes I discover in cookbooks on recipe cards to help me actually make them. The key is to keep a few cards on the counter where you cook and buy the groceries to make the meals.

Half the trouble with new recipes is actually making them! Once you make a recipe once or twice it is easier to “whip up” on a weekday. When you get home the last thing you want to do is make a new recipe when you are starving!

I just discovered this recipe out of Mary Ostyn’s book Family Feasts for $75 a Week. In addition to great food ideas, she has really great tips of saving money and making grocery shopping easier. I have altered to replace the “salty chinese noodles” with quick cooking vermicelli noodles to cut back on the sodium.

This is a very cost effective and delicious meal! You know what else I love about this soup, is that is only takes 10 minutes to make! Great soup for summer with the lightness of shrimp and zing of lime/hot sauce. (Quick fact: did you know lime helps cook shrimp)

Thai Shrimp Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5-6
  • 8 cups water
  • 3 green onions - sliced
  • 2 carrots - sliced
  • 2 tbsp soy sauce
  • 1 tbsp thai hot chili sauce (or Franks Hot)
  • 2 garlic cloves - minced
  • 2 tbsp fresh ginger - chopped
  • 1 tsp basil - chopped
  • 1 package of ramen noodles (or vermicelli noodles)
  • 8 oz shimp - shell and all removed
  • 2 cups chopped spinach
  • 1 tbsp lime juice
  1. Bring water to a boil. Add everything except the shrimp, spinach and lime juice. Boil for 5 minutes. Add the shrimp and spinach. Cook for 5 more minutes and add the lime juice. And that's it! Try it and let me know what you think. Personally I felt like I was sitting in a Thai restaurant at the office today.
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