It is the end of April and I wish it were summer. Instead it feels more like winter around these parts. Gray and misty mornings linger into the evening and chilly nights fill our home making me crave a hot bowl of soup. The sun teased us with a few days of perfectly gorgeous 75-degree weather but after living a full year in sunny San Diego I realize that summer is a ways off. The flannel sheets and hoodies still have a place in my daily life.
And so does this soup. Every time I make it I’m flooded with memories of Steve cooking this for me on our second date. First, I remember how scared I was because the thought of eating most seafood scared the hell out of me. Second, being served shrimp floating in broth with a bunch of herbs I had never heard of almost brought me to tears. I wasn’t much of an adventurous eater in those days but there was no way that I was going to let a couple pieces of shrimp swimming with giant noodles stand in the way of a home cooked meal from the man that would one day be my husband.
The soup blew my mind and probably sealed the deal right then and there. The broth was gently seasoned with garlic and ginger, which created a perfect little bath for the shrimp and udon noodles. Once the noodles are tender and the shrimp are bright pink, a Serrano Chile joins the party to give the soup a little extra kick before the whole pot is finished with a heavy dose of Thai basil, cilantro and mint.
It’s a simple soup that takes about 30 minutes to put together but it packs a ton of flavor and character. I recommend whipping yourself up a pot of warm soup on a gray day with Bon Iver as your soundtrack.
Shrimp Noodle Soup
Adapted from Food For Friends by Fran Warde
Serves 4 with leftovers
Prep Time: 15 minutes Cook Time: 30 minutes
Download Recipe Shrimp Noodle Soup
• 1 tablespoon safflower oil (best for cooking with high heat)
• 1 onion, slices
• 4 inches of fresh ginger peeled and sliced
• 3 garlic cloves, sliced
• 1 Serrano Chile sliced – leave the seeds in for an extra kick
• 1 1/4lb uncooked medium shrimp, peeled and de-veined
• 2 quarts of your favorite broth (I use No-Chicken Broth)
• 1 package of uncooked Udon Noodles
• a good handful of thai basil, cilantro and mint chopped
1. Bring a pot of salted water to boil and add the udon noodles. Cook until al dente
2. While the noodles cook heat the oil in a saucepan and add the onion, ginger, garlic and chile. Stir well and cook for 5 minutes
3. Add the shrimp and cook for 2-3 minutes. Now add the stock and bring to a boil, add the cooked udon noodles and turn off heat.
4. Finish by stirring in the herbs and ladle into bowls.