Yield: 4 to 6 | Total time: 15 min
If you love the challenges of open-fire cooking as much as I do, this recipe is for you--a quick and easy satisfying soup at the end of a long day of kayaking, fishing, or hiking. Granted, I make this when “glamping” with a trailer and not backpacking. So, if possible, make sure to remember a big wok or Dutch oven, a ladle and tongs, and some fire-proof gloves or potholders. Peel your shrimp (or chicken) and pack in a leak-proof container and keep chilled. Slice up your optional toppings and keep them in small containers or plastic bags.
3 quarts fish/shrimp stock or vegetable broth
12 ounces fresh or dried ramen noodles
1 pound fresh raw wild shrimp, such as side stripes or spot prawns, peeled (save shells for broth, if desired) or leftover cooked chicken or fish
Optional Toppings: fresh chopped cilantro, fresh sliced jalapeños, lime wedges, carrot slices, Sriracha
- Heat broth in a big wok or Dutch oven over high heat or the grill grate over an campfire. Add noodles and shrimp and let simmer a few minutes, tossing with tongs to separate noodles. Cook until shrimp just begin to turn pink. Carefully remove wok from heat and add various toppings.
NOTE: To make a quick shrimp stock, place shells in a medium saucepan. Add enough white wine and water to cover shells. Add some salt, a bit of an onion, a piece of carrot, celery, some fresh herbs, peppercorns, and whatever else you have on hand that will add flavor to the stock. Bring to a boil and let simmer 15 to 20 minutes. Strain liquid into a heat-proof bowl; discard shells and solids. If not using stock right away, cool completely and keep chilled or freeze until ready to use.
Date Published: July 23, 2016
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.