Kimchi Soup with Shrimp and Heart of Palm Noodles

I like making kimchi, but my favorite recipe makes so much. I added kimchi to my eggs, put it on sausage and included it on grilled cheese, but I was still not using it fast enough. Then I discovered Kimchi soup. Here is my take on it:

Ingredients
1 pound of raw shrimp

1/4 cup oil of choice (I used ghee)

2 tbsp minced garlic

2 tbsp grated ginger

2 tbsp soy sauce

1 tsp sesame oil

1/2 tsp fish sauce

2 cups kimchi (homemade or store-bought) add 1 tbsp Gochugaru (Korean chili flakes) if kimchi is mild

1 quart of chicken broth

1- 14oz. can heart of palm noodles, rinsed

Sriracha to taste

Raw shrimp

Peel, devein, and wash shrimp if necessary. Then dry on paper towels

Sautéed shrimp

Sauté shrimp for about a minute in garlic, add ginger, soy sauce, sesame oil and fish sauce and stir. Then add chili flakes.

Partially prepared kimchi soup

Add kimchi and chicken stock then stir. Heat through, but do not boil.

Heart of palm noodles on kimchi soup

Add rinsed heart of palm noodles, stir till heated through.

Season with sriracha if desired. It is better topped with green onion slices, but I was all out.

Kimchi soup