Asian Style Shrimp Soup Recipes

ASIAN SHRIMP AND VEGETABLE SOUP

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.

ASIAN RAMEN SHRIMP SOUP

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.

ASIAN SHRIMP NOODLE SOUP

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.

ASIAN SHRIMP SOUP

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.

ASIAN SHRIMP AND ASPARAGUS SOUP

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.

SPICY ASIAN CHICKEN AND SHRIMP SOUP

Steps:

• Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
• Meanwhile, toss chicken with cornstarch until it is completely coated.
• Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
• Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
• Let soup stand 5 minutes before serving.

CHINESE-STYLE SHRIMP SOUP

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.