South Beach Thai Shrimp Soup With Lime And Cilantro Recipes

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SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11



South Beach Thai Shrimp Soup With Lime and Cilantro image

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)

From newest book. Haven't tried. This tangy, spicy soup is made with classic Thai ingredients that are easy to find. Look for both chili-garlic sauce and Asian fish sauce in the specialty food section of most large supermarkets. If you have leftovers, simply whisk when reheating.

Provided by Lizzie Rodriquez

Categories     Clear Soup

Time 40m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 10



Thai Shrimp Soup (South Beach Diet Phase 2) image

Steps:

  • In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
  • Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
  • Remove pan from the heat, divide into 4 bowls, and serve.

Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 143.2, Sodium 953.8, Carbohydrate 6.9, Fiber 0.7, Sugar 1.8, Protein 20.9

4 cups low sodium chicken broth
4 tablespoons fresh lemon juice
2 scallions, white and green parts thinly sliced and keep separate
1 inch fresh ginger, thinly sliced
1 serrano peppers or 1 jalapeno pepper, quartered lengthwise
14 ounces light coconut milk, can
1 lb large shrimp, peeled and deveined
2 plum tomatoes, quartered and chopped, with their juices
2 teaspoons chili-garlic sauce
2 teaspoons fish sauce

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



Thai Shrimp Soup image

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

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

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