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Spicy shrimp dumpling noodle soup served in a black bowl, garnished with fresh cilantro, green onions, and a lime wedge. The dumplings are floating in a rich, red chili broth.

Spicy Shrimp Dumpling Noodle Soup

This Spicy Shrimp Dumpling Noodle Soup combines juicy shrimp dumplings with a rich, spicy broth and tender noodles for the ultimate comforting bowl.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 200 g shrimp peeled and deveined, finely chopped
  • 1 green onion finely chopped
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp ginger grated
  • 1/2 tsp chili flakes
  • 20 dumpling wrappers
Broth and Noodles
  • 4 cups chicken or seafood broth
  • 1 tbsp soy sauce
  • 1 tbsp chili paste (sambal oelek or similar) adjust to spice preference
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 150 g egg noodles fresh or dried
  • 1 cup bok choy chopped
  • green onions & chili oil for garnish

Equipment

  • Large Pot
  • Mixing Bowl
  • Steamer or Bamboo Basket

Method
 

  1. In a bowl, mix chopped shrimp, green onion, soy sauce, sesame oil, ginger, and chili flakes until combined.
  2. Place 1 teaspoon of filling in each dumpling wrapper. Moisten the edges with water, fold, and seal tightly.
  3. Steam or boil dumplings for 5–6 minutes until shrimp are cooked through. Set aside.
  4. In a large pot, heat a bit of oil. Add garlic and ginger; sauté until fragrant.
  5. Pour in broth, soy sauce, and chili paste. Bring to a gentle simmer for 10 minutes.
  6. Add noodles and bok choy to the broth and cook until tender, about 5 minutes.
  7. Add the cooked dumplings into the soup and let them heat through for 2 minutes.
  8. Serve hot, topped with sliced green onions and a drizzle of chili oil.

Notes

You can prepare the dumplings ahead of time and freeze them for up to a month. Cook directly from frozen—just add a few extra minutes to the cooking time.