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Spicy Thai Coconut Shrimp Udon Soup

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 4 oz pancetta
 ¼ cup yellow onion, diced
 ½ red bell pepper, diced
 2 jalapeno peppers, seeded and minced
 4 oz mushrooms ( I used Cremini, Shitake, and Oyster)
 4 cloves garlic, minced
 1 inch freshly grated ginger
 2 spice packages from Fortune Mushroom Udon Noodles
 ½ tsp salt
 ½ tsp freshly ground black pepper
 1 tsp crushed red pepper flakes
 2 cups vegetable stock
 1 can unsweetened coconut milk (13 oz.)
 1 cup baby spinach, roughly chopped
 2 lbs large shrimp, peeled and deveined
 ¼ cup Thai basil leaves, roughly chopped
 2 packages Fortune Mushroom Udon Noodles
 garnish with fresh jalapeño slices and Thai Basil leaves
 salt and pepper to taste
1

Using a large soup pot or dutch oven, cook the pancetta over medium heat until crispy and brown. Add the onion, red bell pepper, jalapeño peppers, and mushrooms. Cook for 5-7 minutes until all of the vegetables are soft. Add the garlic and cook for 1-2 more minutes, being careful not to burn the garlic.

2

Add the ginger, spice packages from the Udon Noodles, salt, pepper, and crushed red pepper flakes.

3

Next, add the vegetable stock and unsweetened coconut milk. Bring the mixture to a boil and add the spinach and Thai basil leaves. Boil for about 5 minutes until the leaves are wilted.

4

Add the shrimp and Udon Noodles and cook until just done, about 4-5 minutes.

5

Season with salt and pepper to taste. Garnish with jalapeño slices and Thai basil leaves.

Nutrition Facts

Serving Size 2 cups

Servings 4