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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

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.


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


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.


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


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

Nutrition Facts

Serving Size 2 cups

Servings 4