Shrimp Soup

5 from 4 votes
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There are a lot of ways to use some really great shrimp in home cooking. Easily one of the best ways is to make this absolutely killer shrimp soup from scratch.

Why not make your very own Shrimp Stock for this recipe? Or maybe make a Seafood Chowder instead?

Table of Contents
  1. Shrimp Soup
  2. Shrimp Soup Ingredients
  3. How To Make Shrimp Soup
  4. How To Avoid Accidentally Over Cooking Your Shrimp
  5. Do You Have To Use Ramen Noodles For This Recipe?
  6. Pin this recipe to your DINNER and SOUP RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
  7. Shrimp Soup Recipe
Shrimp soup in a white bowl

Shrimp Soup

Shrimp aren’t often reserved for soup recipes because they usually get barbequed, pan fried, or turned into something usually Cajun-inspired.

However, thanks to intense flavors present within every single shrimp shell, plus the ability of shrimp to put up other flavors in a liquid, they actually make for a really great main ingredient in a soup.

While you could certainly make it very simple, this recipe uses ramen noodles, ginger, and mushrooms to make a slightly more Asian-inspired soup, packed with that rich, nourishing spice from ginger that balances the tenderness of perfectly cooked shrimp.

Shrimp soup ingredients on a board

Shrimp Soup Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Chicken broth

• Shrimp stock

• Ramen noodles

• Shrimp (fresh or frozen, with shells removed)

• Ginger

• Mushrooms

• Green onions

• Salt & pepper

Shrimp soup with mushrooms in pot

How To Make Shrimp Soup

• In a large saucepan over medium heat, combine the chicken broth, shrimp stock, ramen noodles, and washed shrimp

• Bring to a light simmer and add the mushrooms, ginger, and green onions

• Simmer lightly for 5 minutes, and then adjust the seasonings to taste

• Garnish with fresh parsley and serve  

Shrimp soup with chopsticks on top of the bowl

How To Avoid Accidentally Over Cooking Your Shrimp

If there is one weakness and major difficulty of cooking shrimp at home, it is shrimp’s ability to become really overcooked, really quickly.

This can be a real challenge for those not used to the speed that shrimp overcooks, especially because, in this recipe, the shrimp remains in its cooking liquid all the way until you serve.

When you pan fry or barbeque shrimp, while it is still really easy to accidentally end up with chewy and disgusting shrimp, you can at least remove it from the heat and stop it cooking almost immediately by taking it away from the heat source.

When it is in a soup, however, you can’t exactly fish out every piece of shrimp if you notice it overcooking, nor can you easily cool down the soup itself to stop it from scorching your shrimp.

Instead, you just have to be really confident and aware of the speed that your shrimp is cooking.

While the time in the recipe says that it should take around 5 minutes to cook, use your eyes to be really sure.

The shrimp should be just starting to turn pink all the way through when you stop cooking. If you let it get completely cooked and then turn the heat off and begin to serve, by the time you start actually eating it, the shrimp will be hugely overcooked.

Err on the side of caution, and stop when the shrimp is around 90% done, and your soup should be perfect.

Shrimp soup in a bowl with chopsticks at the side

Do You Have To Use Ramen Noodles For This Recipe?

This recipe calls for using ramen noodles as the carb source in this soup, providing both the bite and the majority of the calories.

However, the choice of ramen noodles is really to just give this soup more of an Asian Pho shop style appearance and texture.

For those that detest ramen noodles, whether they are made of wheat or rice, you can easily just substitute in some other kind of carb.

Serve this over rice, for example, and you will get a toothsome, hearty, and filling meal. Or you could serve it over pasta – if you go down the pasta route, though, make sure you use those really tiny pieces of pasta sometimes called ditalini, rather than larger shaped pasta like penne.

Large shapes won’t really hold onto the liquid in this recipe, as it is definitely a soup rather than a sauce.

Or, if you are trying to cut down on calories, get rid of the noodles or any carbs whatsoever! By removing any carbohydrates, this meal becomes keto-friendly and is really just then a nourishing, hearty, and satisfying shrimp snack.

Just make sure you eat something else during the day, despite how full you might feel; even though eating lots of shrimp feels like a big meal, they are surprisingly low in calories.

Looking for more delicious Soup recipes? Try these out:

The Best Seafood Stock

New England Clam Chowder

Oyster Stew

Happy Cooking

Love,

Karlynn

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Delicious homemade shrimp soup made with ramen noodles and tender shrimp.

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Shrimp Soup

Easily one of the best dinners is this absolutely killer shrimp soup from scratch.
5 from 4 votes
Shrimp soup in a white bowl
Prep Time
10 minutes
Cook Time
6 minutes
Courses
Appetizer, Main Course
Cuisine
American
Servings
4
Calories
373
Author
Karlynn Johnston

Ingredients
 

  • 2 cups chicken broth
  • 4 cups shrimp stock
  • 200 grams ramen noodles (uncooked)
  • 2 ½ cups shrimp (fresh or frozen (thawed) shells removed)
  • 1 teaspoon ginger (fresh grated if available)
  • 1/2 cup mushrooms (Fresh thin sliced)
  • 2 Tablespoons green onions (sliced)
  • 1/8 tsp salt to taste
  • 1/8 tsp pepper to taste

Instructions
 

  • In a large saucepan over medium heat, combine chicken broth, shrimp stock, ramen noodles and washed shrimp.
  • Bring to a light simmer and add the mushrooms, ginger and green onion.
  • Simmer lightly for 5-6 minutes. Adjust the seasonings to taste.
  • Garnish with fresh parsley and serve.

Nutrition Information

Calories: 373kcal, Carbohydrates: 35g, Protein: 31g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 189mg, Sodium: 3141mg, Potassium: 537mg, Fiber: 1g, Sugar: 2g, Vitamin A: 315IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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