Why You’ll Love this Quick Ramen Shrimp Soup
If you’re tired of complicated recipes that take forever to prepare, this Quick Ramen Shrimp Soup will absolutely change your weeknight dinner game. I love how it comes together in under 15 minutes with just five simple ingredients from my pantry and freezer.
The combination of savory chicken broth, tender shrimp, and colorful veggies creates a satisfying meal that feels like you spent hours in the kitchen. Did I mention cleanup is a breeze? Just one pot to wash.
Perfect for those nights when I’m craving something warm and comforting but don’t have the energy for elaborate cooking.
What Ingredients are in Quick Ramen Shrimp Soup?
This quick ramen shrimp soup relies on a handful of convenient ingredients that transform into something surprisingly delicious.
The beauty of this recipe is how it uses both pantry staples and freezer-friendly items, making it perfect for those nights when you haven’t had time to grocery shop but still want something satisfying and warm. I’m always amazed at how these simple components come together to create such a flavorful soup.
- 1 (14½ ounce) can chicken broth
- 2 cups water
- 1½ cups frozen stir fry vegetables
- 1 (3 ounce) package chicken-flavored ramen noodles (including seasoning packet)
- 1 (4 ounce) can baby shrimp, drained
When shopping for ingredients, look for low-sodium chicken broth if you’re watching your salt intake, as the ramen seasoning packet already contributes plenty of flavor.
The frozen stir fry vegetables can be any blend you prefer—some have more broccoli, others more peppers or water chestnuts.
And while the recipe calls for canned baby shrimp, you could certainly substitute fresh or frozen shrimp if you have them on hand. Just make sure they’re peeled and deveined to keep this soup in the “quick and easy” category.
How to Make this Quick Ramen Shrimp Soup
Making this soup couldn’t be simpler, which is exactly what we need on busy weeknights when cooking feels like climbing Mount Everest.
Start by combining 1 (14½ ounce) can of chicken broth, 2 cups of water, and 1½ cups of frozen stir fry vegetables in a large saucepan. Bring this mixture to a boil over medium-high heat. The vegetables will begin to thaw and cook in the liquid, releasing their flavors into what’ll become your soup base. No need to thaw the vegetables beforehand—another time-saver that doesn’t compromise the final dish.
Once your broth is boiling, partially break up the 3-ounce package of chicken-flavored ramen noodles and stir them into the pot. Breaking them helps them cook more evenly and makes the soup easier to eat, trust me. You’ve been there with those awkwardly long noodle strands, right?
Reduce the heat to medium-low and cook the mixture covered for about 3 to 4 minutes, until the noodles begin to soften but still maintain a slight firmness. This is when the magic happens—the noodles absorb the broth flavors while releasing their starchy goodness to thicken the soup slightly.
For the final touch, stir in the drained 4-ounce can of baby shrimp along with the contents of the ramen seasoning packet. The seasoning packet adds that signature savory flavor, while the shrimp provides a delicate sweetness and protein boost.
Let everything cook together for another 3 to 4 minutes until thoroughly heated through. This brief cooking period is all the shrimp needs since they’re already cooked, and it allows all the flavors to meld together beautifully.
The soup should be steaming hot when served, perfect for warming you from the inside out. And there you have it—a comforting bowl of soup ready in about 10 minutes flat.
Quick Ramen Shrimp Soup Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore ways to make this soup your own.
I often swap in fresh shrimp when I’ve time—just cook them until pink before adding.
Tired of chicken broth? Try vegetable or miso for a different flavor profile.
The frozen veggie mix is totally flexible; I’ve used edamame, corn, or whatever’s hiding in my freezer.
Sometimes I’ll add a dash of sriracha or a spoonful of kimchi for heat, or a drizzle of sesame oil right before serving.
Want protein? Toss in leftover rotisserie chicken or a soft-boiled egg on top.
What to Serve with Quick Ramen Shrimp Soup
A great bowl of ramen shrimp soup deserves perfect accompaniments to round out your meal.
I love serving mine with a simple side salad dressed with rice vinegar and sesame oil—the acidity cuts through the rich broth beautifully.
For heartier appetites, crispy vegetable gyoza or a small plate of cucumber kimchi adds texture and contrasting flavors.
Sometimes I’ll whip up some quick garlic toast to dunk into the broth, which my husband calls “soup delivery vehicles.”
Need a beverage pairing? Green tea works wonderfully, or try a cold Asahi beer if you’re feeling indulgent.
Talk about comfort in a complete meal.
Final Thoughts
Although this quick ramen shrimp soup recipe couldn’t be simpler, I’ve found it’s become one of my most reliable weeknight saviors when time is tight but I still crave something satisfying.
The beauty lies in its adaptability – swap veggies based on what’s in your freezer or add a dash of hot sauce for extra kick.
What started as a pantry clean-out experiment has evolved into my comfort food go-to.
Who knew something this quick could taste like you spent hours in the kitchen? Remember, good cooking doesn’t always require complexity.
Sometimes the humble ingredients, like a packet of ramen and canned shrimp, create the most memorable meals.
Quick Ramen Shrimp Soup
Ingredients
Equipment
Method
- In a large saucepan, combine chicken broth, water, and frozen stir fry vegetables. Bring to a boil over medium-high heat.
- Partially break up the ramen noodles and add them to the boiling mixture.
- Reduce heat to medium-low, cover, and cook for 3-4 minutes until noodles begin to soften but still maintain some firmness.
- Stir in the drained baby shrimp and the ramen seasoning packet.
- Continue cooking for another 3-4 minutes until everything is thoroughly heated through.
- Serve immediately while steaming hot.
