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Dinner recipe · from the recipe book

Saffron-Style Shrimp Noodle Soup with Fennel Notes

A brothy, paprika-and-turmeric-tinted tomato soup with tender shrimp, sweet carrots and potatoes, and silky noodles brightened with lemon and parsley.

Saffron-Style Shrimp Noodle Soup with Fennel Notes

Ingredients

  • 1 lb500 gShrimpcut into bite-size pieces if large
  • 4 cups880 gVegetable broth
  • 2 cups480 gWater
  • 1½ small250 gRed potatoescut into 1/2-inch cubes
  • 2½ medium150 gCarrotssliced into thin coins
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 14½ oz411 gDiced tomatoes, canned
  • 5½ oz160 gPasta, drythin noodles, broken into 2-inch pieces
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, mince the garlic, slice the carrot, cube the potato, chop the parsley, and pat the shrimp dry.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes until the onion softens.
  3. Stir in the garlic, paprika, turmeric, coriander and red pepper flakes and cook 1 minute until fragrant.
  4. Add the canned tomatoes, vegetable broth, water and potato. Bring to a boil, then simmer covered 12 minutes until the potato is nearly tender.
  5. Stir in the pasta and simmer uncovered 7 minutes, stirring now and then, until the noodles are almost tender.
  6. Add the shrimp and simmer 2 to 3 minutes until pink and opaque, about 145°F (63°C).
  7. Off the heat, stir in the lemon juice, salt and black pepper. Ladle into bowls and scatter the parsley over each.

Contains: Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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