HOT & SOUR BROTH WITH PRAWNS
This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal
Provided by Lulu Grimes
Categories Dinner, Soup, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.
Nutrition Facts : Calories 93 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 17 grams protein, Sodium 1.39 milligram of sodium
TOM YUM (HOT & SOUR) SOUP WITH PRAWNS
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Provided by John Torode
Categories Lunch, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
- Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 5.8 milligram of sodium
HOT AND SOUR TOMATO BROTH WITH SHRIMP
According to Padma Lakshmi (from Top Chef), this soup will cure what ails you! This is her version of a traditional South Indian soup called rasam. It's high in protein, and low in calories and carbs - although you can add rice noodles and call it a meal! The ingredients can be found inexpensively at an Indian or Asian grocery, and the taste of this fragrant broth is well worth the effort. Cook time = marinating time.
Provided by FLKeysJen
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the tamarind pulp in six cups of very hot water (bring it to a boil and then pour it over the tamarind) for 20 minutes and crush it with the back of a spoon to make a pulp.
- Marinate the shrimp in lemon juice and a pinch of salt. Set aside in the fridge.
- In a deep soup pot, heat the vegetable oil on medium heat and add the mustard and cumin seeds, fenugreek, curry leaves and garlic, and cook 3-4 minutes. As soon as the mustard seeds begin to pop and crackle out of the pan, add the asafetida, tomatoes and green chilies. Stir for a couple minutes and then add the curry powder. Be careful as the mustard seeds will pop out of the pan!
- After about 4-5 minutes, when the tomatoes have started to wilt and become soft, pour in the strained tamarind gravy.
- Stir in the jaggery piece and the fish sauce, and heat for about 10 minutes. Make sure the jaggery dissolves completely. Adjust salt, if needed. Once the oil begins to separate, and little pools of oil form on the surface, add the shrimp and cook until just opaque, 2 to 3 minutes. Do not overcook the shrimp!
- Remove from the heat and stir in the cilantro. Serve piping hot in bowls.
Nutrition Facts : Calories 209, Fat 7.3, SaturatedFat 1.1, Cholesterol 135.7, Sodium 492.8, Carbohydrate 17.1, Fiber 2.4, Sugar 9.4, Protein 20.1
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Cuisine ThaiTotal Time 1 hr 20 minsCategory SoupCalories 331 per serving
- Peel the shrimp. Add the scales and heads to a large saucepan. Also add the dried chillies, sliced lime, the garlic, lemongrass, fresh ginger and the cold water.
- Place the saucepan over high heat and bring it to a boil. Then turn the heat low, cover the pan and simmer the shrimp scales in the broth for 20 minutes. Then turn the heat off and place the sieve over another large pan. Pour the broth and ingredients in it.
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