SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
LEMONGRASS SOUP (VEGETARIAN TOM YUM)
I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.
Provided by zaar junkie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
- Remove lemongrass and ginger.
- Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
- Serve immediately or store in the refrigerator for better flavor.
SHRIMP AND LEMONGRASS SOUP
I love Thai food and am rarely disappointed when I make it at home. This recipe calls for galanga, but as I can never find it, substitute ginger for a just-as-good taste.
Provided by meedeeter
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl combine the lime juice and green onions. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.
- In a medium saucepan, combine the chicken broth, lemongrass, and galanga. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp to the broth and cook 2 to 3 minutes more, until the shrimp are cooked.
- Stir in the fish sauce and remove from heat. Pour the lime juice and green onions into the saucepan and stir well. Sprinkle with the chopped cilantro and serve hot.
- Serve with rice if desired.
Nutrition Facts : Calories 99.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 86.4, Sodium 1356.4, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 16
SPICY THAI-STYLE SHRIMP SOUP
Make and share this Spicy Thai-Style Shrimp Soup recipe from Food.com.
Provided by Boo Chef in West Te
Categories < 60 Mins
Time 35m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring the broth, ginger, garlic, fish sauce, cilantro stems, sugar, half of the sliced chiles, and one-quarter of the chopped tomatoes to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer for 20 minutes. Strain the broth through a fine-mesh strainer into a large bowl, pushing on the solids to extract as much liquid as possible.
- Return the broth to the pan and bring it to a simmer over medium-high heat. Add the mushrooms and the remaining chiles and cook for 2 minutes. Add the shrimp and cook for 1 minute longer. Remove the soup from the heat and add the lime juice. Evenly portion the remaining chopped tomato and the chopped cilantro among individual bowls and ladle the soup over top. Serve immediately.
Nutrition Facts : Calories 148.2, Fat 3.2, SaturatedFat 0.8, Cholesterol 86.4, Sodium 879.9, Carbohydrate 11.6, Fiber 1.6, Sugar 4.7, Protein 20.8
LEMONGRASS SHRIMP SOUP
This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.
Provided by CJAY8248
Categories Asian
Time 45m
Yield 8 cups soup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken broth in a large saucepot over medium-high heat. Remove any dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.
- Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until the shrimp is cooked through.
- Garnish each bowl with some of the cilantro and red chili.
Nutrition Facts : Calories 161.1, Fat 8.6, SaturatedFat 6.3, Cholesterol 86.4, Sodium 675.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 16.2
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- In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
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