CHINESE SHRIMP AND TOFU SOUP
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Provided by erni
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 38m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.
Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g
SHRIMP NOODLE SOUP
For extra flavors, add a splash of sherry to the soup before serving.
Provided by Lindsay Perejma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g
CHINESE-STYLE SHRIMP SOUP
Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.
Provided by Sueie
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, blend water smoothly with cornflour.
- Set aside.
- In a large pan, combine stock, carrot and soy sauce.
- Bring to the boil, then simmer over a medium heat for 5 minutes.
- Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
- Stir in cornflour mixtue, snow peas and sesame oil.
- Cook stirring continuously, until soup boils and thickens slightly.
- Ladle soup into 4 serving bowls.
- Serve immediately.
ASIAN SHRIMP SOUP
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
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- In a large bowl, mix minced pork and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
- Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
- Boil some water in pot; add wonton in to cook for around 3-4 minutes depending on the size of your wonton. Blend green vegetables too.
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