noodle soupThe forecast for tomorrow predicts snow. For some, wonderful news. For me, not really so. You see, I am okay with winter, and I’m even okay with snow when it starts falling. What I really dislike is the aftermath. No one cleans their streets here, and slippery streets have landed me on my butt a few times in the past. Not fun. Give me the summer (especially if it’s in France) any day. I’m also a bit of a worrier, so waving Hans and Kirstie good-bye when the weather is horrible means breathing a sigh of relief only after everyone has returned home safely.
The following recipe is a great snow day lunch. A spicy noodle soup with shiitake mushrooms, lots of garlic, zesty lime and juicy shrimp. Not only will it warm you up in no time, but it’s also a great boost to the immune system. My daughter Kirstie loves noodle soups and this is definitely one of her favorites. Enjoy — and stay warm!

Spicy Noodle Soup with Shrimp & Lime
Serves 4

  • 1 pack wok noodles (248g)
  • 1 tbsp sunflower oil
  • 1 red chili pepper, finely chopped
  • 2 cloves of garlic, pressed
  • 1 tsp freshly grated ginger
  • 1,3 L vegetable stock
  • 1 ¾ tbsp soy sauce
  • 250g shiitake mushrooms, cleaned and sliced
  • 300g chopped paksoi
  • 250g jumbo shrimp
  • 2 limes, halved, to serve

Cook the noodles according to package instructions, rinse with cold water, drain well and set aside. Heat the oil in a large pan and sauté the chili, garlic and ginger for 2 minutes. Add the stock and soy sauce and bring to the boil. Reduce the heat, add the mushrooms, put the lid on the pan and allow to cook for three minutes. Add the paksoi and cook for two more minutes. Take the pan off the heat and stir in the shrimp. Divide the noodles over 4 bowls. Top with the soup and serve with lime halves.


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