Lemon Thai Soup With Shrimp Recipes

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Steps:

• Saute onion, garlic and jalapeno until soft. Add flour to make a roux.
• Add Cold seafood stock to roux. If you ad warm stock to warm roux you will have lumps.
• Add all remaining ingredients except shrimp.
• Simmer 1-2 hours. Add cooked shrimp just prior to serving.

Steps:

• Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
• Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
• Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

Steps:

• Remove tough outer layers from lemon grass stalks and discard.
• Cut off and discard about 1 inch of the woody base from each stalk.
• Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
• Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
• juice.
• Place chicken broth in lg saucepan and add lemon grass and lime slices.
• Bring mixture to a simmer over medium heat for 10 minutes.
• Strain broth and discard lemon grass and lime slices.
• Return strained broth to pan and place over medium heat.
• Add red bell pepper, mushrooms and hot red pepper flakes.
• Simmer 5 minutes.
• Then add shrimp, snow peas and scallions.
• Cook until shrimp is curled and pink, 2-3 min.
• (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
• lime juice.
• Season with salt, adding more if needed.
• Ladle into bowls and garnish with cilantro.
• Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.