Thursday, January 22, 2015

Ramen Noodle Thai Basil Soup (Throwback Thursday)


It's Throwback Thursday and Soup Week so I had to share this jazzed up ramen soup  that uses some of my favorite ingredients.  This soup is so quick and easy to make, but it definitely does not lack in flavor. 

I grew up in the 80's and back then I remember coming home and making a lot of ramen dishes.  My parents were at work and my siblings were much older than me and doing their own thing so when I was old enough to be home alone and use the stove (we didn't even have a microwave back then), ramen noodles were my thing.  

Over the years it has stayed with me because who didn't eat some ramen while going to college?  Then when I started to work and bought my first home I had to live on a budget to meet my expenses so ramen made it's way back into my life.  Actually, who am I kidding, when I am sick or in need of a quick meal... it's always there in a pinch.   

I never follow the directions, I just throw it into a pot with water and start adding what ever I have on hand to make it my own special dish.   That's how this That basil soup with shrimp came about.  I always like to keep some frozen shrimp in a the freezer for a quick meal.  All you have to do is run them under cold water to quickly thaw out and you have a lean protein.  The rest of the ingredients are always on hand in my kitchen since I cook a lot of Thai/Asian dishes.  

This soup may only take minutes to make and the base may only cost pennies, but it's sure delicious and tastes like you just went to a restaurant.      Don't forget to drop by tomorrow for my last day of soup week... 

1 packet of chicken flavored Ramen Noodles
1/4 of a yellow onion chopped
1 chili sliced (any spice level)
small handful of frozen green beans
small handful of carrots sliced
small handful of grape tomatoes sliced 
1 stalk of scallions sliced
1 clove of garlic grated *see note
1tsp of ginger grated *see note
1-2 Tbs of fish sauce
2-3 Tbs of coconut milk
1/8 tsp ground turmeric
1 small handful of Thai Basil leaves
3-4 cups of water
5-6 large shrimp cleaned (frozen is fine) or any leftover chicken, pork, beef
Lime wedges

Notes:  Any of the vegetables and protein are optional.  You can mix and match to what you have in your fridge.

In a large pan or skillet on high heat, add your water, fresh vegetables, whites of scallions, chicken seasoning (from Ramen), fish sauce, turmeric, garlic, ginger and bring to a rapid boil.

When the vegetables and onions are almost cooked add your noodles from the Ramen packet.  Cook for 1-2 minutes.

Next add your raw shrimp or cooked leftover meat and the frozen green beans and scallions greens.  Cook until the shrimp start to turn pink (about 1-2 minutes).  Taste for seasoning.  If you need more salt flavor add a little more fish sauce or less salt flavor add a little more water.

Then add your basil leaves and stir gently. When the shrimp are fulling cooked turn off the stove and add a squeeze from a lime wedge.  You can add more lime at the table.  Enjoy.

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