Thai Shrimp Soup South Beach Diet Phase 2 Recipes

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.

Steps:

• Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
• Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
• Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
• Stir in mushrooms and cook for 2 minutes.
• Return the shrimp to the pan and cook until thoroughly heated.
• Serve sprinkled with cilantro, if desired.

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.

Steps:

• Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
• Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
• Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

Steps:

• Add water and coconut milk to pot and whisk.
• Add salt.
• Bring to the boil.
• Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
• Reduce the heat to a simmer for 10-15 minutes.
• Strain of the big pieces.
• Add mushrooms and jalapeno peppers.
• Cook for 5 minutes.
• Add shrimp and cook till shrimp is done.
• Add green onions and lime juice.
• Cook for 5 minutes.
• Garnish with coriander leaves or thai basil.

Steps:

• In a large saucepan, heat oil over medium heat. Add leeks, garlic, thyme and salt and cayenne. Cook, stirring occasionally until softened, about 7 minutes.
• Stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.
• Add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.
• Transfer half the soup to a blender and puree until smooth. Return soup to pan, add sour cream and stir to combine. Return to a simmer and adjust seasonings. Serve hot.