I have been totally inspired by watching the series “Mind of a Chef” with David Chang. His love for all different types of food runs deep, however his number-one heartthrob remains with his homeland favourite better known as ramen.
Maybe it’s the weather, or the show, either way I have been craving some delicious noodle soup goodness these days. This particular soup is not exactly Japanese, more of a Thai influence because, to me, those flavours are comforting. It’s a simple and easy recipe that will certainly deliver some warmth and also some interesting flavour profiles. Stay warm, and slurp away.
2 lb raw shrimp, peeled & deveined
2 tbsp soy sauce
2 tbsp lemon juice
2 cloves garlic, diced
1 tbsp oil
1-inch piece ginger, peeled & sliced
1 large onion, chopped
6 kaffir lime leaves
2 stocks lemongrass
1 fresh chilli pepper, diced
2 tbsp fish sauce
6 cups vegetable broth
1 bag of fresh egg noodles, pre-cooked
2 cups baby bok choy, blanched
4 green onions, chopped
1/4 cup Thai basil, chopped
1/4 cup cilantro, chopped
Place a large pot on medium heat with oil and ginger, onion, lime leaves, lemongrass and chillis for a few minutes;
Add fish sauce and vegetable stock and simmer for 45 minutes to 1 hour, then strain and set hot liquid aside;
Add marinated shrimp and simmer for another 10 minutes;
In your serving bowls, arrange equal parts of the egg noodles and bok choy. Scoop hot soup into each bowl, ensuring equal parts of shrimp in each serving;
Finish with the remaining garnishes and your favourite hot sauce.