Anytime I’m able to combine Asian and Cajun flavors, I’m always going to go for it.
This soup is very customizable. You can use spaghetti noodles, lo mein noodles, or any noodles you fancy. The sauce can be thickened or left lighter, depending on your preference.
Spicy Shrimp Noodle Soup
A great soup for these cold days inside!
- 1/2 lb noodles (spaghetti or lo mein)
- 2 lb shell-on shrimp,
- 1 tbsp Shaoxing wine
- 1 tbsp corn starch
- 1 tsp vegetable oil
- 2 tbsp vegetable oil
- 1lb chopped celery
- 10 garlic cloves, minced
- 2 Tbsp ginger, minced
- 6 scallions, chopped
- 1lb Bok choy (optional), cut on bias
- 4 Tbsp spicy doubanjang (chili oil)
- Tony Chachere’s MORE SPICE Seasoning
- 1 tsp Sichuan chili flakes
- Peel shrimp and devein shrimp, saving shells. Season shrimp with Tony’s seasoning, and mix in cornstarch and Shaoxing wine, and set aside.
- Place shrimp shells in a microwaveable bowl. Cover shells with 8 cups of water and microwave until boiling. Strain shells and reserve liquid to be used later for broth.
- Sauté garlic, ginger, and scallions in tsps of oil over medium-high heat until lightly browned.
- Add doubanjiang and chili flakes, and sauté with garlic mixture for another minute.
- Add shrimp broth and bring to a boil.
- Lower heat to simmer and cook for another 45 minutes.
- Bring the broth to a boil then add in noodles.
- Sauté shrimp in a separate pan with tbsps of oil and celery, until celery is tender and shrimp is cooked through and browned.
- When the noodles are almost tender, add in shrimp.
- Stir to ensure broth is thickened to your preference.