QUICK CHINESE SHRIMP NOODLE SOUP
An amazing Chinese soup, made with minimum effort for maximum results.
Provided by Erren Hart
Categories Soup
Time 12m
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package instructions and then drain.
- Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
- Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
- Warm through, then pour into a bowl and serve topped with chilli flakes.
Nutrition Facts : Calories 312 kcal, Carbohydrate 50 g, Protein 18 g, Fat 4 g, Cholesterol 82 mg, Sodium 1647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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
ASIAN SHRIMP SOUP
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
ASIAN PASTA & SHRIMP SOUP
This recipe is one of the Asian style - actually Chinese style - pasta soups. It is flavorful and healthy; low fat, low calories. Good for a meal."
Provided by SassyMom3
Categories Stocks
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard stems from mushrooms. Cut mushrooms into thin strips.
- Heat oil in large saucepan over medium-high heat. Add mushrooms; stir-fry 3 - 4 minutes or just until tender.
- Add broth and water to suacepan. Heat to boiling. Stir in pasta. Cook 2 minutes or just until tender.
- Add remaining ingredients, stirring frequently. Heat to boiling. Reduce heat to medium-low. Cook 2 minutes or until shrimp turn pink and peas are tender.
Nutrition Facts : Calories 282.7, Fat 5.4, SaturatedFat 1, Cholesterol 88.5, Sodium 877.5, Carbohydrate 38.9, Fiber 2.6, Sugar 5.4, Protein 19
ASIAN RAMEN SHRIMP SOUP
This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
ASPARAGUS SOUP WITH SHRIMP
Provided by Moira Hodgson
Categories quick, project, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
- In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
- Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
- In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams
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