Tuesday, January 8, 2013

Thai Shrimp Soup with Ramen in the Ninja Cooking System

We made another pilgrimage to the snowy slopes of Mt.Baker this weekend. It's the first time we squeezed 7 of us in my car headed for Baker and gear for 6 people! What an accomplishment for my little Toyota. Kids had a blast and are asking and pleading for more time up there. We're thankful for the free 5th grade seasons pass & a big thanks to Mt.Baker for offering that program to our community.

After being on the mountain all day there isn't anything quite like a hot meal that's easy to prepare.  Again, my go-to source is the Ninja Cooking System that I received as a perk for attending the International Food Bloggers Conference in Portland last year.  I love this system because you can fry, saute, steam, slow cook and bake. Less clean-up + Fresh ingredients + Many features= Healthy Meal & Happy Mom

Thai Shrimp Soup with Ramen

  • 2 cups shrimp
  • 10 cups water
  • 1 can light coconut milk
  • 2 carrots, peeled and sliced
  • 2 cups broccoli, diced
  • 2 teaspoons fish sauce
  • 2 teaspoons chili sauce
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup torn basil leaves
  • Juice from one lime
  • half a red onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
On stove top medium for 12 minutes, saute the broccoli, onion, carrots & garlic in vegetable oil.  Stir every few minutes.

Add fish sauce, lime juice, water, salt and pepper. Turn to stove top high for 5 minutes. 

Add two packages of ramen noodles (discard the seasoning packets or save for another use).

Cook for 6 minutes. 

Turn to stove top medium and add shrimp and coconut milk.  Stir and cook for about 4 minutes.  

Serve with lime slices and fresh basil leaves.

Serves: 8 

1 comment:

  1. This looks yummy! Just got the Ninja Cooking System last night so I will be exploring the rest of your blog :) What size shrimp did you use, and did you get cooked or raw? Thank you!


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