THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS
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.
SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS
Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.
Provided by Alison Roman
Categories weekday, noodles, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams
SPICY COCONUT NOODLE SOUP
Asian food needn't be complicated - this simple soup is made in just one bowl, too
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
- Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.
Nutrition Facts : Calories 226 calories, Fat 17 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.45 milligram of sodium
More about "spicy shrimp and coconut noodle soup with shiitake mushrooms recipes"
THAI SPICY SHRIMP NOODLE SOUP (EASY ONE-POT RECIPE)
From everydayeasyeats.com
5/5 (6)Total Time 15 minsCategory MainCalories 622 per serving
- In a large pot, heat the oil over medium heat. Add the onion and bell pepper and cook for 4 minutes or until softened.
SPICY COCONUT SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
28 SERIOUSLY SPICY SOUP RECIPES
From allrecipes.com
SPICY SHRIMP NOODLE SOUP | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE …
From bonappetit.com
4/5 (3)Servings 6
- Place all ingredients in blender. Process until paste forms. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
- 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.
SPICY GARLIC SHIITAKE NOODLES - SERVING DUMPLINGS
From servingdumplings.com
LEMONGRASS COCONUT NOODLES WITH SHRIMP RECIPE | GIMME SOME …
From gimmesomeoven.com
SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE …
From keeprecipes.com
41 BEST SOUP RECIPES - TASTING TABLE
From tastingtable.com
EASY THAI COCONUT SOUP (25 MINUTES!) - CHEF SAVVY
From chefsavvy.com
37 TASTY SHRIMP RECIPES YOU SIMPLY MUST TRY - MSN
From msn.com
SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS
From shanlabar.com
SHEET PAN SPICY SHRIMP TACOS WITH JALAPEñO LIME CREMA
From food.theffeed.com
COCONUT SHRIMP WITH SPICY MANGO SAUCE RECIPE | SIDECHEF
From sidechef.com
SPICY RED CURRY AND COCONUT NOODLE SOUP WITH SHRIMP - SPOON …
From spoonforkbacon.com
@VEGANFAMILY.IG ON INSTAGRAM: " ️ HOW ABOUT A SPICY RED CURRY …
From instagram.com
RECIPE: SPICY SHRIMP & UDON NOODLE SOUP WITH SHIITAKE
From blueapron.com
COOKING RICE NOODLE SOUP RECIPE - COOK TRADITIONAL RICE NOODLE ...
From dailymotion.com
SHRIMP SHIITAKE NOODLES - JO COOKS
From jocooks.com
You'll also love