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Add the chili crisp or chili oil, gochugaru or gochujang, peanut butter, salt, and dried wakame seaweed to a large pot or Dutch oven over medium heat.

Add the 2-inch pieces of green onions, baby bok choy, and peeled and deveined shrimp to the pot.
Pour in the coconut milk. Place the ramen noodle brick on top of the ingredients. Add enough broth to cover the noodles.

Cover the pot and let it cook until the noodles are tender and the shrimp is cooked through, about 5-7 minutes.

Uncover the pot and stir everything together vigorously until the broth turns creamy and coats the noodles evenly.

Serve immediately, garnished with extra green onions and a drizzle of additional chili oil. For a touch of brightness, add an optional splash of rice vinegar or lime juice.


Add the chili crisp or chili oil, gochugaru or gochujang, peanut butter, salt, and dried wakame seaweed to a large pot or Dutch oven over medium heat.

Add the 2-inch pieces of green onions, baby bok choy, and peeled and deveined shrimp to the pot.
Pour in the coconut milk. Place the ramen noodle brick on top of the ingredients. Add enough broth to cover the noodles.

Cover the pot and let it cook until the noodles are tender and the shrimp is cooked through, about 5-7 minutes.

Uncover the pot and stir everything together vigorously until the broth turns creamy and coats the noodles evenly.

Serve immediately, garnished with extra green onions and a drizzle of additional chili oil. For a touch of brightness, add an optional splash of rice vinegar or lime juice.
