It happened one day. Yes… Even this far into my paleo journey, I still get cravings. I think learning how to deal with these cravings responsibly is key! This recipe was inspired by an old favorite Rachel Ray recipe. A spicy shrimp noodle bowl. With AIP and Paleo we can’t do normal glutenous noodles, and AIP can’t do nightshade spices to make it spicy… But, I think I still made a lovely, flavorful alternative that satisfied this craving without jumping head first off the bandwagon.
Here’s what you’ll need:
- Sweet Potato Starch Noodles (You can find these in an Asian Grocery Store.)
- Bok Choy (I used baby bok choy chopped into bite size pieces.)
- Green Onion
- Ginger
- Garlic
- Fish Sauce (A couple splashes.)
- Coconut Aminos (About a tablespoon.You can use soy sauce, tamari, or other alternatives if you like.)
- 1 pound of frozen, raw, deveined shrimp (If you have access to fresh, go for it! Then send me some! )
- 8 to 10 cups of Chicken or Vegetable Stock (I bet seafood stock would be great too.)
- Lemongrass
- Optional: Chili Flakes are great if you aren’t AIP or sensitive to nightshade based spices.
This might seem like a long ingredient list, but I had most of these in the house already. Throw your stock and seasonings into a large soup pot. Bring it to a boil. Add your sweet potato starch noodles. You may have to cut them in half. Throw in your bok choy and boil according to the package on the noodles. Mine call for 6-7 minutes.
Clean your shrimp, remove the tails if they’re still on. Make sure they are clean and the vein has been removed. You can run them under cool water to help them defrost. I usually do this in a strainer.
You want to add your shrimp carefully. Always keep in mind that you are dealing with boiling water. Be safe! After you’ve dropped the shrimp in, lightly stir the soup. Shrimp cooks extremely fast, so you only want to cook it a couple of minutes until they turn pink. You don’t want to over cook them because they’ll be sitting in the hot liquid and will continue to cook further.
Ladle this noodle’ee goodness into a bowl. Slurp up some broth and noodles, and enjoy. I kind of surprised myself with this one because it turned out so delicious. Keep in mind with these ingredients that you can add as much or as little as you like. I think that is one reason why I love soup so much!
If you give it a try, be sure to come show me over on the Facebook or tag me on Instagram @thecommonsensecook. I’d love to see your pictures! As always, don’t forget to come back next time to see what this seafood loving, recipe revamping, Common Sense Cook will reinvent next.
-Ami M. Lee, The Common Sense Cook
The Common Sense Cook 