Asian Shrimp Soup Recipes

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ASIAN RAMEN SHRIMP SOUP



Asian Ramen Shrimp Soup image

This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup cooked small shrimp, peeled and deveined
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons 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 until heated through, 3-4 minutes longer.

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

ASIAN SHRIMP AND VEGETABLE SOUP



Asian Shrimp and Vegetable Soup image

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

Provided by EatingWell Test Kitchen

Categories     Healthy Snap Pea Recipes

Time 45m

Number Of Ingredients 14

12 ounces fresh or frozen large shrimp, peeled and deveined
4 green onions
2 teaspoons canola oil
2 medium carrots, peeled and thinly sliced
8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
2 cups water
1 cup shelled sweet soybeans (edamame)
1 tablespoon reduced-sodium soy sauce
¼ teaspoon crushed red pepper
1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
1 Slivered green onions

Steps:

  • Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
  • In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
  • Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 9.5 g, Cholesterol 64.6 mg, Fat 4.1 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 489 mg, Sugar 4.2 g

ASIAN SHRIMP SOUP



Asian Shrimp Soup image

"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 ounce uncooked thin spaghetti, broken into 1-inch pieces
3 cups plus 1 tablespoon water, divided
3 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons sliced green onion

Steps:

  • Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

ASIAN SHRIMP AND ASPARAGUS SOUP



Asian Shrimp and Asparagus Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
2 tablespoons minced shallots
6 cups water
Bouquet garni including: the stems and roots of a bunch of cilantro, bay leaf, smashed peeled garlic clove, 2 red chili
1 pound asparagus, peeled, trimmed and cut into 1/2-inch rounds
1 pound peeled and deveined shrimp, cut into 1/2-inch pieces
1 cup canned straw mushrooms or fresh enoki mushrooms or sliced domestic mushroom caps
3 to 4 tablespoons fresh lime juice
1/2 cup (packed) cilantro leaves, coarsely chopped
Salt and crushed red pepper

Steps:

  • Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
  • Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

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

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.

ASIAN VEGETABLE SOUP WITH SHRIMP



Asian Vegetable Soup With Shrimp image

I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup.

Provided by JackieOhNo

Categories     Asian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil
2 leeks, white and light green parts only, halved and sliced
2 celery ribs, thinly sliced
1 inch piece fresh ginger, peeled and minced
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon white pepper
1 cup shredded carrot
2 lbs sliced savoy cabbage
2 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
4 cups vegetable stock
1 1/4 cups water
1/2 lb large shrimp, peeled and deveined (31/40 size)
salt, to taste (optional)

Steps:

  • In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
  • Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
  • Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  • After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.

Nutrition Facts : Calories 143.4, Fat 5.3, SaturatedFat 4, Cholesterol 47.8, Sodium 556.6, Carbohydrate 17.6, Fiber 6.3, Sugar 6, Protein 9.5

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