Prawns In Peanut Soup Recipes

SPICY PEANUT-SHRIMP SOUP

Spicy Peanut-Shrimp Soup image

Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

4 cups low-sodium chicken stock
2 cloves garlic, sliced
2 small red chiles, sliced
1 tablespoon freshly grated ginger
2 tablespoons fish sauce
1/4 cup natural peanut butter
1 pound medium shrimp, cleaned, tail on
2 cups baby spinach
1 scallion, thinly sliced

Steps:

In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Nutrition Facts : Calories 266 g, Cholesterol 177 g, Fat 11 g, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, Sodium 390 g

THAI PRAWN & PEANUT NOODLE SOUP

Thai prawn & peanut noodle soup image

Try this punchy aromatic broth that's packed with Asian spice and fresh flavours - top with nuts and chilli to your liking

Provided by Cassie Best

Categories Main course, Soup, Starter

Time 20m

Number Of Ingredients 15

Ingredients

4 tbsp Thai green curry paste
3 tbsp smooth peanut butter
small pack coriander , stalks finely chopped, leaves picked
thumb-sized piece ginger , peeled and cut into fine matchsticks
4 kaffir lime leaves , finely shredded
2 x 400ml cans light coconut milk
850ml chicken stock (use fresh stock if you can)
3 tbsp soy sauce
juice 2 limes
2 tbsp fish sauce
4 small heads pak choi , halved or quartered through the stalk
300g pack raw, peeled king prawn
300g cooked rice noodle
1 red chilli , sliced (deseeded if you don't like it too hot)
4 tbsp roughly chopped dry-roasted peanut

Steps:

Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 4.8 milligram of sodium

PRAWNS WITH PEANUT SAUCE

Prawns With Peanut Sauce image

From the California Culinary Academy, this sounds really good. Here's what they say about this dish. A spicy Indonesian recipe, Prawns with Peanut Sauce blends the aromatic flavors of peanuts, coriander, cumin, and cayenne pepper in a rich-tasting sauce. This dish can be prepared ahead if you follow one rule of thumb: Undercook prawns slightly, then freeze in their poaching liquid. When the prawns are reheated, they will not have the rubbery texture of overcooked fish. Since this entree is rich in taste and appearance, plain steamed rice and a light spinach or endive salad make suitable accompaniments.

Provided by lazyme

Categories Indonesian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb medium prawns
1 cup white wine
1 1/2 tablespoons smooth peanut butter
2 tablespoons safflower oil
1 1/2 tablespoons light honey
2 tablespoons low sodium soy sauce or 2 tablespoons tamari soy sauce
2 teaspoons rice vinegar
1/2 teaspoon dark sesame oil
1/2 teaspoon cayenne pepper
1 tablespoon minced green onion
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
4 cups steamed rice (optional)

Steps:

Wash prawns, peel, and devein.
Place in a large saucepan with wine.
Cook over medium-high heat until they turn bright pink.
Set aside.
In a small bowl mix together peanut butter and safflower oil until smooth.
Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin.
Mix well, then add prawns.
Place prawns and sauce in saucepan and reheat.
Serve over steamed rice (if desired).

Nutrition Facts : Calories 261.5, Fat 11.8, SaturatedFat 1.4, Cholesterol 142.9, Sodium 940.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7.8, Protein 17.6

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