Ingredients
- 4 cups chicken broth
- 1 (14 ounce) can coconut milk
- 2 ears corn, kernels cut for the cob
- 1/4 cup soy sauce
- 2 tablespoons fried garlic chile oil
- 1 tablespoon smoked paprika
- 1 tablespoon sriracha hot sauce
- 1 tablespoon honey
- 4 cloves garlic, grated
- 1 cube chicken bouillon
- 1 teaspoon red pepper flakes
- 1 teaspoon cracked black pepper
- 1/2 teaspoon seasoned salt
- 3 ounces fresh udon noodles, or more to taste
- 1 pound shrimp
Directions
Combine chicken broth, coconut milk, corn, soy sauce, chile oil, paprika, sriracha hot sauce, honey, garlic, chicken bouillon, red pepper flakes, cracked black pepper, and seasoned salt in a pot; bring to a boil. Add noodles and cook until heated through, 1 to 2 minutes. Add shrimp and cook until cooked through, 3 to 5 minutes. Serve in a big ramen bowl.
