Ingredients
- 2–3 pounds shrimp*
- 6 cups chicken or seafood broth
- 1-quart coconut water
- 1/3 cup tamari or soy sauce
- 1/4 cup fermented sriracha*
- 1/4 cup tahini
- 2 yellow onions, minced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1/3 cup lime juice
- 5 cups kale, chopped
- dry ramen noodles*
- fresh green onions, chopped
- cilantro, chopped
- lime wedges
- fermented pepper slices
- soft boiled eggs
Instructions
crockpot
- In the bowl of the crockpot, add the sriracha, tahini, onion, garlic, ginger, and lime juice. Pour over the broth, coconut water, and tamari. Cover and cook on low for 6 hours.
- Increase the heat on the slow cooker to high. Stir in the kale and shrimp, and cook uncovered for about 3 minutes.
- Taste the broth and add salt and more sriracha to taste if necessary.
- Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
- To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling.
- Ladle the broth with shrimp and kale into bowls with the noodles.
- Top with cilantro, green onions, soft boiled eggs, pepper slices, and lime wedges. Serve immediately.
Stove
- To a large stock pot with a lid, add the sriracha, tahini, onion, garlic, ginger, and lime juice. Pour over the broth, coconut water, and tamari. Cover and cook on medium at a simmer for about 2 hours.
- Increase the heat to a simmer. Stir in the kale and shrimp, and cook uncovered for about 3 minutes.
- Taste the broth and add salt and more sriracha to taste if necessary.
- Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
- To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling.
- Ladle the broth with kale and shrimp into bowls with the noodles.
- Top with cilantro, green onions, soft boiled eggs, pepper slices, and lime wedges. Serve immediately.
Instant Pot
- To the instant pot insert pot, add the sriracha, tahini, onion, garlic, ginger, and lime juice. Pour over the broth, coconut water, and tamari.
- Seal the lid and cook on high pressure for 15 minutes. Allow the pressure to release naturally (about 1 hour).
- Turn the heat to sauté. Stir in the kale and shrimp, and cook uncovered for about 3 minutes.
- Taste the broth and add salt and more sriracha to taste if necessary.
- Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
- To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling.
- Ladle the broth with shrimp and kale into bowls with the noodles.
- Top with cilantro, green onions, soft boiled eggs, pepper slices, and lime wedges. Serve immediately.
