Crisp-Tender Veggie Stock Concentrate &Amp; Lemon Plate Worth Saving

This Thai-inspired noodle soup brings together the rich creaminess of coconut milk, the warmth of curry powder and a kick of chili for a bowl that’s both comforting and exciting. Tender pan-seared shrimp, crunchy coleslaw mix and springy ramen noodles soak up all the aromatic broth, while a squeeze of fresh lemon juice brightens every spoonful.

Best of all, this flavorful soup comes together in just 20 minutes, making it an ideal choice for busy evenings when you crave something hearty but don’t have hours to spend in the kitchen. It’s a balanced, satisfying meal that will have you coming back for more.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Finely chop half the chili (use whole chili for 4 servings). Quarter the lemon.
2. Rinse shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pot over high heat. Add shrimp, scallion whites, garlic and ½ tsp salt (1 tsp for 4 servings). Cook undisturbed until lightly browned, about 2 minutes. Add coleslaw mix and chopped chili (use less chili for milder soup). Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, 2-3 minutes more.
3. Stir in stock concentrates, curry powder, 1½ cups water and 1 tsp sugar (use 3 cups water and 2 tsp sugar for 4 servings). Cover and bring to a boil. Cook until veggies are tender, 2-4 minutes. Reduce heat to low.
4. While soup cooks, add ramen noodles to the pot of boiling water. Cook, stirring occasionally, until al dente, 1-2 minutes. Drain and rinse noodles under cold water for 30 seconds.
5. Stir coconut milk, drained noodles and juice from two lemon wedges (four wedges for 4 servings) into the soup. Cook, stirring, until warmed through, 30-60 seconds. Taste and season with salt and pepper if desired.
6. Divide soup between bowls. Squeeze juice from remaining lemon wedges over each bowl and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely under cold running water and pat dry before cooking.

What can I substitute for coleslaw mix?

Shredded cabbage and carrots work perfectly as a substitute.

How can I make this soup vegetarian?

Replace the shrimp with tofu or extra vegetables like bell peppers and mushrooms and use vegetable stock concentrate.