EASY THAI SHRIMP SOUP
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
COCONUT CURRY SOUP WITH SHRIMP
This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
Provided by Chef Kathy McDaniel
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CHILLED CURRIED SEAFOOD SOUP
This is a really nice soup. Perfect for a hot summer day. Got it from Betty Crocker's New Choices Cookbook. Cook time reflects chill time, but you should never trust my prep times anyway.
Provided by Ilysse
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
- Stir frequently and break up tomatoes.
- Reduce heat and simmer 15 minutes, uncovered.
- Place in a blender and blend until smooth.
- Return to pot and bring back to a boil.
- Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
- Remove from heat and let cool.
- Cover and chill for 3 hours or until cool.
- Stir in remaining ingredients.
- Serve chilled.
Nutrition Facts : Calories 124.2, Fat 3.1, SaturatedFat 1.6, Cholesterol 8, Sodium 420.1, Carbohydrate 18.7, Fiber 2.9, Sugar 7.9, Protein 6.8
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
CHILLED CURRIED PEA SOUP
Provided by Barbara Kafka
Categories lunch, soups and stews, appetizer, side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
- Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
- Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
- Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams
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