SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
THAI SHRIMP SOUP WITH LEMON AND JALAPENOS
Categories Soup/Stew Chicken Ginger Pork Shellfish Lunch Lemon Coconut Shrimp Healthy Jalapeño Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 18
Steps:
- Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
- Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
- Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.
THAI SOUP WITH SHRIMP AND LEMON GRASS
Haven't tried this, but it sounds like a refreshing recipe for spring! This came from our the Entertaining section of our local newspaper. Lemon grass can be found in the produce section of most large grocery stores or in Asian markets. Store it in a plastic bag for up to two weeks in the refrigerator
Provided by Noell Eanes
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove tough outer layers from lemon grass stalks and discard.
- Cut off and discard about 1 inch of the woody base from each stalk.
- Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
- Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
- juice.
- Place chicken broth in lg saucepan and add lemon grass and lime slices.
- Bring mixture to a simmer over medium heat for 10 minutes.
- Strain broth and discard lemon grass and lime slices.
- Return strained broth to pan and place over medium heat.
- Add red bell pepper, mushrooms and hot red pepper flakes.
- Simmer 5 minutes.
- Then add shrimp, snow peas and scallions.
- Cook until shrimp is curled and pink, 2-3 min.
- (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
- lime juice.
- Season with salt, adding more if needed.
- Ladle into bowls and garnish with cilantro.
- Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.
Nutrition Facts : Calories 205.7, Fat 3.9, SaturatedFat 0.9, Cholesterol 172.8, Sodium 683.2, Carbohydrate 14.3, Fiber 3.2, Sugar 4.7, Protein 31.1
LEMONGRASS AND LIME THAI NOODLE SOUP
A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
- Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 74.4 g, Cholesterol 2 mg, Fat 23 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 13.8 g, Sodium 1887 mg, Sugar 11.8 g
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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