Homemade ramen noodle soup that is all made in one pot and ready in 30 minutes. Made with delicious chili lime seasoned broth, shrimp and lots of ramen noodles. A little spicy and so so good!!
I originally published my Chili Lime Shrimp Ramen recipe back in 2017!! It was one of the very first recipes I shared on my website, and I can’t believe how popular it has continued to be! It’s always been in the top 10 most popular recipes on my website!! You all must love it! So, I figured it was time to update the photos. The old ones were a little cringe-worthy, but that doesn’t seem to have stopped anyone from making the recipe.
Since posting the recipe back in 2017, I made a few minor adjustments, including reducing the amount of chili powder. I know I love spicy foods, but I also know a lot of people don’t. You can always add more chili powder to taste to kick up the heat! Other than a few measurement changes, the recipe is pretty much identical to the original recipe I posted it back in 2017. I hope everyone continues to love it!!
Sesame oil. To fry the shrimp, garlic, and ginger. If needed, you can substitute olive oil.
Shrimp. Any size your heart desires.
Chili powder. You can adjust to your desired spice level.
Shallots. Shallots have a milder flavor compared to onions. But, if needed, you can substitute 1/2 of a small sweet yellow onion.
Garlic cloves. If you prefer to use garlic powder, add it in with the broth.
Fresh ginger. About a one inch knob, peeled and grated. If you prefer to use ground ginger, add it in with the broth.
Chicken broth. If desired, you can use vegetable broth instead.
Soy sauce. I like to use low-sodium.
Lime juice. Fresh squeezed or from a bottle.
Ramen noodles. You will need 4 squares. Discard any seasoning packet.
Fresh spinach. I like the addition of some leafy greens, but it’s totally optional.
More warm and tasty soup recipes:
Chili Lime Shrimp Ramen Soup
- 2 tablespoons sesame oil
- 1 pound shrimp
- 3 teaspoons chili powder, divided
- 2 shallots, thinly sliced (or 1/2 small yellow onion)
- 1 inch fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 8 cups chicken broth (I like to use low sodium)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 4-5 squares ramen noodles, about 12-15 ounces (discard any seasoning packet)
- 2 cups fresh baby spinach
- 4 soft or hard boiled eggs (cooking directions in notes)
- Lime wedges, shredded carrots, sliced green onions, sesame seeds, hoison sauce
- Heat 1 tablespoon sesame oil in large pot over medium heat. Add shrimp and sprinkle with 1 teaspoon chili powder. Cook until firm and pink, stirring occasionally.
- Remove the shrimp from the pot and set aside. Add an additional tablespoon of sesame oil and shallots to the pot. Cook for 3-5 minutes until translucent. Add the ginger and garlic and cook another minute.
- Add in the broth, lime juice, soy sauce, and 1-2 teaspoons of chili powder (depending on how spicy you want the ramen). Simmer for about 10 minutes. Bring to a boil then add the noodles and spinach. Cook until the noodles are soft, about 3-4 minutes. Mix the shrimp in with the noodles and broth.
- Ladle into bowls and serve with boiled eggs, lime wedges, shredded carrots, green onions, sesame seeds, and hoison sacue to add a touch of sweet. Enjoy!