Oriental Shrimp Soup Recipes

ASIAN SHRIMP NOODLE SOUP

Asian Shrimp Noodle Soup image

This asian shrimp noodle soup is a twist on the classic chicken noodle soup. It's quick and easy, but remember that much of the flavor will depend on the stock that you use, so use a stock that you like.

Provided by Meredith Laurence

Categories Soups

Time 1h25m

Number Of Ingredients 15

Ingredients

24 large shrimp (unpeeled)
4 cups vegetable stock
1 tablespoon vegetable oil
1 red onion (sliced)
2 carrots (cut into julienne strips)
2 ribs celery (sliced on the bias ¼" thick)
2 cloves garlic (minced)
2 tablespoons grated fresh ginger
½ - 1 red chili pepper (halved)
2 15-ounce cans coconut milk
½ pound rice vermicelli noodles
1 tablespon soy sauce
3 scallions (sliced)
¼ cup fresh cilantro leaves
1 lime (cut into wedges)

Steps:

Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside. Combine the vegetable stock and reserved shrimp shells in a saucepan. Simmer together for 30 minutes. Then strain out and discard the shrimp shells, reserving the stock.
Heat a stockpot or Dutch oven over medium heat. Add the vegetable oil and lightly sauté the onion, carrot and celery until tender - about 6 to 8 minutes. Add the garlic, ginger, chili pepper halves and cook for 1 to 2 minutes. Add the reserved vegetable stock and coconut milk, and bring to a simmer. Simmer for 20 minutes.
Meanwhile, in a separate bowl or saucepan, pour boiling water over the rice noodles and let them sit while the soup simmers.
Drain and add the noodles to the soup, along with the shrimp, soy sauce and scallions. Simmer just until the shrimp is pink and opaque - about 2 to 4 minutes. Add the cilantro and serve with the lime wedges.

Nutrition Facts : Calories 781 kcal, Carbohydrate 70 g, Protein 14 g, Fat 52 g, SaturatedFat 45 g, Cholesterol 90 mg, Sodium 1393 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

CHINESE SHRIMP AND TOFU SOUP

Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

ORIENTAL SHRIMP RAMEN SOUP

Oriental Shrimp Ramen Soup image

Ramen noodles speeds up assembly of this soup that gets its color from green onions, shrimp and carrots. It's delicious and quick to fix.

Provided by Mika G.

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups water
1 (3 ounce) package oriental-flavor instant ramen noodles
1 cup frozen cooked small shrimp
1/2 cup green onion, chopped
1 medium carrot, julienned
2 tablespoons light soy sauce

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 3-4 minutes longer or until heated through.

Nutrition Facts : Calories 110.6, Fat 3.5, SaturatedFat 1.6, Sodium 964.7, Carbohydrate 16.7, Fiber 1.3, Sugar 1.5, Protein 3.6

CHINESE-STYLE SHRIMP SOUP

Chinese-Style Shrimp Soup image

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

Provided by Sueie

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup water
3 teaspoons cornflour
4 cups fish stock or 4 cups vegetable stock
2 cups thinly sliced carrots
3 teaspoons soy sauce
250 g small green shrimp, peeled and deveined
1 cup thinly sliced shredded Chinese cabbage
2 thinly sliced shallots
1 (225 g) can sliced water chestnuts, drained
125 g snow peas, trimmed
1/2 teaspoon sesame oil

Steps:

In a small bowl, blend water smoothly with cornflour.
Set aside.
In a large pan, combine stock, carrot and soy sauce.
Bring to the boil, then simmer over a medium heat for 5 minutes.
Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
Stir in cornflour mixtue, snow peas and sesame oil.
Cook stirring continuously, until soup boils and thickens slightly.
Ladle soup into 4 serving bowls.
Serve immediately.

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