Spicy Peanut Shrimp Soup Recipes

Steps:

• In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
• Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
• To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Steps:

• For spice paste:
• Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
• For soup:
• Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
• Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
• Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
• Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

Steps:

• Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
• Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Steps:

• In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
• Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
• In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
• Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
• Add in 2 tablespoons of peanut oil; swirl to coat skillet.
• Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
• Add 1 tablespoon peanut oil to skillet.
• Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
• Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
• Add in the noodles and toss to combine.
• Stir the chicken stock mixture and add to the skillet.
• Stir mixture until it comes to a boil and thickens.
• Add in the shrimp and chili oil; toss to combine.
• Serve hot.

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.