Pasta Shrimp Soup

Last night, my wife told me that she wants something to eat. She said she wants something like a soup. So, I looked inside the refrigerator for some available ingredients. I found a few leftover shrimps in the freezer. In the cabinet, I found elbow macaroni. So I asked myself, what soup could I make out of these ingredients? 

As I was thinking, I remembered the instant noodle soup that my mom brought home from their trip to Thailand. I think its tom yum soup, the one with a spicy and sour taste. I liked that soup so I thought of making my own version of tom yum. Honestly, it was my first time to try cooking that soup so I'm a bit hesitant if I could get the taste my wife wanted.

The result was great. My wife, sister, my cousin, niece and my daughter liked it.

So, how did I do it?

Ingredients you need:

• 3 - 5 pcs - Shrimp or prawn
• 1 tbsp - Ginger
• 200 gms - Elbow macaroni (other pasta will do)
• 4.5 cups - Water
• 1 pck - Seasoning (for this soup I used Maggi Magic Sarap, I think shrimp cubes will do)
• 1 tbsp - Chili garlic paste
• 3 pcs - Calamansi or 1 pc lemon
• 1 pc - Onion
• 1/4 tsp - Ground pepper
• 2 tbsp - cooking oil
• 2 drops - Sesame oil (optional)

Preparation:

• Slice the shrimp thinly.
• Slice the ginger into very small cubes.
• Finely chop the onion.
• Extract the juice of calamansi or lemon. (Remove the seeds)

Cooking:

• Heat the oil in casserole.
• Saute the ginger until golden brown.
• Saute the onions.
• Put in the macaroni and saute.
• Add the seasoning, ground pepper and the chili garlic paste.
• Add water. Let it boil until macaroni is cooked.
• Mix in the calamansi or lemon juice.
• If you have sesame oil, add at least 2 drops and stir.

Now you have your own version of tom yum. Serve while hot. It's spicy so it's good for the rainy or cold season.

Oftentimes, leftovers from your refrigerator could be useful for some other purpose. So, don't just throw away leftover food. In the coming days, I will post some recipes that make use of leftover food :).