Thai Shrimp And Chicken Soup Recipes

THAI SHRIMP AND CHICKEN SOUP

Thai Shrimp and Chicken Soup image

This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.

Provided by SharleneW

Categories Chicken

Time 39m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups reduced-sodium fat-free chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons instant minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8 ounce) package presliced mushrooms
1/2 lb large shrimp, peeled and deveined
1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (3 ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13 1/2 ounce) can light coconut milk

Steps:

Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
Add mushrooms, bring to a boil.
Reduce heat and simmer 4 minutes.
Add the shrimp, chicken and snow peas; bring to a boil.
Cover, reduce heat, and simmer 3 minutes.
Stir in lime juice, sugar, green onions, cilantro and coconut milk.
Cook 2 minutes longer or until thoroughly heated.

THAI SHRIMP SOUP

Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

THAI SHRIMP-CHICKEN SOUP

Thai Shrimp-Chicken Soup image

Make and share this Thai Shrimp-Chicken Soup recipe from Food.com.

Provided by Queen Dragon Mom

Categories Poultry

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 chicken breasts, halved
6 cups water
1 small onion, peeled &chopped
1 small bay leaf
2 sprigs parsley
1/2 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 teaspoons coriander, Ground
1 1/2 teaspoons chili powder
1 tablespoon soy sauce
1/2 lb raw small shrimp, shelled shrimp (Deveined)
2 cups mushrooms, Sliced
6 scallions, with tops,sliced
3 cups rice, Hot Cooked
1/3 cup fresh coriander or 1/3 cup parsley, Chopped

Steps:

Remove skin from chicken breasts.
Carefully cut meat from bones and pull out the pieces of cartilage.
Cut meat into strips and set aside.
Put bones in large saucepan.
Add water, onion, bay leaf, parsley, thyme, salt, and pepper.
Bring to a boil.
Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan.
Combine garlic, coriander, chili powder, and soy sauce.
Stir into broth.
Bring to a boil.
Add chicken, shrimp, and mushrooms.
Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender.
Stir in scallions and fresh coriander or parsley.
Remove and discard bay leaf.
Serve in bowls over or with rice.

Nutrition Facts : Calories 485.2, Fat 5.7, SaturatedFat 1.5, Cholesterol 86.9, Sodium 860.9, Carbohydrate 81.5, Fiber 2.5, Sugar 1.4, Protein 24.2

THAI SHRIMP & RICE SOUP

Thai Shrimp & Rice Soup image

This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.

Provided by LifeIsGood

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chicken broth, low-sodium
1 -2 teaspoon sriracha sauce (chile-garlic sauce)
1 celery rib, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
4 inches piece lemongrass, thinly sliced (see note in description)
2 tablespoons fish sauce
2 teaspoons sugar
1 lb medium shrimp, raw, without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
1 freshly squeezed lemon, juice of (3 to 4 T.)
1/2 cup fresh cilantro leaves, coarsely chopped

Steps:

*You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
Ladle the soup into warm bowls and enjoy!

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