HOT-AND-SOUR SHRIMP NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
- Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
- Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
- Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.
SHRIMP AND VEGETABLE PAD THAI
Steps:
- Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
- In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
- Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
- Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
- Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.
THAI NOODLE SOUP WITH VEGETABLES AND SHRIMPS
This deliciously tasting soup is easy to make. You can find a video instruction of this recipe on my Youtube channel "cooking with Dorus".
Provided by cookingwithdorus
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- PREPARATION (20 minutes).
- Heat the bouillon to boiling temperature. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
- Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time with 30 seconds.
- Wash and cut the vegetables. Slice the onion (to half rings). Slice the garlic. Cut the carrot julienne. Cut the shiitake into slices. Cut the pepper into strips. Cut the paksoi into pieces of 1-2 centimeters. Chop the coriander leaves.
- Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
- COOKING (10 minutes).
- Fry the onion (1,5 minutes).
- Add pepper and garlic and fry these (1 minute).
- Add mushrooms and fry these (1,5 minute).
- Add carrot and fry these (1 minute).
- Add bouillon and shrimps and bring to boiling point.
- Add paksoi pieces and cook these for a short time (1 minute maximum).
- Squeeze half a lime in the soup.
- Add salt to taste.
- Add the noodles and heat these in the soup.
- Add the coriander and serve the soup.
- SERVING TIPS.
- Serve the soup with the two lime pieces and the chili sauce.
- VARIATIONS.
- Serious vegetarians can replace the shrimps with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
- The shiitake mushrooms can be replaced with other musrooms like chantarelles.
- The paksoi and carrot can be wholly or partially replced with other crunchy vegetables like chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in this dish. When you this you have to adapt the cooking times.
- DORUS TIPS.
- Use a tasteful noodle for this dish. I prefer japanese soba noodles.
- Don't overcook the vegetables. The paksoi has to stay crunchy.
Nutrition Facts : Calories 401.6, Fat 4.3, SaturatedFat 1, Cholesterol 157.5, Sodium 2189.6, Carbohydrate 67.4, Fiber 5.5, Sugar 6.2, Protein 24.4
THAI NOODLE SOUP
Created this recipe for RSC 18! This is an easy soup to make, and is economical as well. Lovely colors from the veggies also make this nice to look at! The first three steps can be done a day ahead, making this great for a week night meal.
Provided by breezermom
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
- Remove the stock from the heat so that you can more easily remove the fat.
- Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
- Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
- Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
- Add the cilantro and heat through.
- Serve with lime wedges.
SHRIMP NOODLE SOUP
For extra flavors, add a splash of sherry to the soup before serving.
Provided by Lindsay Perejma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
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
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