Spicy Shrimp Udon Soup

This soup can't wait to hit the bottom of your belly!
Servings: 3 people


  • 1 lbs (16-20) shrimp
  • 1/2 lbs Broccoli crowns (or your favorite vegetable)
  • 1/4 cup sliced carrots (on the diagonal)
  • 1/4 cup Scallions (white and green parts separated)
  • Coconut-Curry Lime Broth (see below)
  • 2 pkgs Frozen Udon Noodles (Most noodles comes frozen in packs of 4 or 5)

Coconut Curry Lime Broth

  • 16 oz seafood or shrimp stock TIP: Take shells from shrimp and boil in water to create homemade shrimp stock!
  • 1 13 1/2 to 14 oz. can unsweetened coconut milk
  • 1/2 Tbsp curry powder
  • 1 tsp Arawak Farm Sweet Ginger Basil pepper sauce
  • 2 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro Lime wedges


  • In a separate skillet, sauté shrimp until halfway cooked. Place In a bowl and set aside. Sauté white segment of scallions in EVOO. When translucent add in broccoli crowns and carrots; cook until tender. Place in bowl with shrimp.
  • Bring shrimp stock, coconut-curry lime broth to simmer in heavy medium saucepan over medium heat. Add frozen Udon noodles and simmer until just cooked through, stirring occasionally, about 2-3 minutes.
  • Mix in shrimp, broccoli, carrots and lime juice. Season with salt and pepper.
Loading cart ...