Curried Shrimp And Vegetable Soup Recipes

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SHRIMP AND VEGETABLE YELLOW CURRY



Shrimp and Vegetable Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 13.5-ounce cans coconut milk (about 3 1/4 cups)
1/4 cup yellow curry paste (such as Mae Ploy)
1 cup low-sodium chicken broth or clam juice
1 medium carrot, sliced into 1/4-inch-thick rounds
1 small red bell pepper, chopped into 1/4-inch pieces
1 small onion, chopped
1 15-ounce can baby corn, drained and rinsed, cut into pieces
5 sprigs Thai basil, with stems (or regular basil)
1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
3 kaffir lime leaves (or the zest of 1 lime)
1 1/2 tablespoons fish sauce
4 cups canola oil or safflower oil
8 ounces fresh thin rice noodles
1 pound medium shrimp, peeled and deveined
4 ounces snap peas, halved
1/4 cup chopped fresh cilantro leaves
1/4 cup lightly salted peanuts, chopped

Steps:

  • In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
  • Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
  • Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
  • Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.

HOT-AND-SOUR SHRIMP NOODLE SOUP



Hot-and-Sour Shrimp Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 tablespoon unrefined coconut oil
3 tablespoons red curry paste
4 teaspoons fish sauce
2 teaspoons packed light brown sugar
3 cups low-sodium chicken broth
1 cup cherry tomatoes
2 heads baby bok choy
1 cup fresh cilantro
12 ounces dried flat rice noodles
2 tablespoons fresh lime juice
3/4 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
  • Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
  • Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
  • Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.

CURRIED VEGETABLE SOUP



Curried Vegetable Soup image

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED SHRIMP



Curried Shrimp image

Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 pound medium shrimp, peeled and deveined
1/4 cup sour cream or plain whole-milk yogurt
1 tablespoon fresh lime juice

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
  • Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
  • Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g

CURRIED SHRIMP AND VEGETABLE SOUP



Curried Shrimp and Vegetable Soup image

My sister Cathy made this recipe while she was visiting over the holidays. It is a flavorful soup that warms the insides during the winter months. She originally found the recipe in Yankee Magazine for Curried Vegetable Soup and added in the shrimp.

Provided by Babs7

Categories     Indonesian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 1/2 cups green beans, cut into 1 inch lengths
1/4 cup red pepper, very finely diced (1/4 inch)
1/2 cup fine egg noodles (1 inch pieces) or 1/2 cup vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)

Steps:

  • Warm oil in large stockpot over medium heat.
  • Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
  • Add the mushrooms and saute for 5 minutes.
  • Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
  • Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
  • Add the potatoes and cook for 10 minutes stirring occasionally.
  • Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
  • Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
  • Stir in the lemon juice just before serving.
  • Serve with bread and enjoy!

Nutrition Facts : Calories 397.9, Fat 20.8, SaturatedFat 13.7, Cholesterol 150, Sodium 579.2, Carbohydrate 34.4, Fiber 5.1, Sugar 3.8, Protein 22.1

CURRIED CREAM OF ANY VEGGIE SOUP



Curried Cream of Any Veggie Soup image

A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.

Provided by Dick

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
4 cups chicken broth
4 cups chopped mixed vegetables
2 tablespoons all-purpose flour
2 cups nonfat milk
salt and pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  • Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 23.2 g, Cholesterol 1.6 mg, Fat 3.1 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 4.9 g

CURRIED SHRIMP



Curried Shrimp image

If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup sour cream
Hot cooked rice

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

CURRIED SHRIMP, RICE, AND OKRA SOUP



Curried Shrimp, Rice, and Okra Soup image

Deep flavors and an unusual combination.

Provided by TerryWilson

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

Time 1h27m

Yield 10

Number Of Ingredients 21

2 tablespoons olive oil
2 cups diced carrots
1 ½ cups diced Spanish onion
1 ½ cups diced red bell pepper
¼ cup diced celery
¼ cup minced fresh ginger
3 cloves garlic, minced
2 tablespoons curry powder
2 teaspoons ground coriander
½ teaspoon cayenne pepper
12 cups clam juice
1 (16 ounce) can diced tomatoes, drained
1 cup unsweetened shredded coconut
2 pounds large shrimp, peeled and deveined
3 cups cooked white rice
1 pound okra, sliced
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped
3 tablespoons honey
2 tablespoons lime juice
salt to taste

Steps:

  • Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
  • Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
  • Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g

CURRIED SHRIMP AND NOODLE SOUP



Curried Shrimp and Noodle Soup image

Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 10

1/4 cup Thai red curry paste, such as Maesri
4 cups low-sodium chicken broth
1 can (13.5 ounces) coconut milk
10 sprigs cilantro, plus more leaves for serving
8 ounces vermicelli rice noodles
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)
2 tablespoons fish sauce, such as Red Boat
1 pound large shrimp, peeled and deveined
2 cups shredded Napa or Savoy cabbage
Chopped roasted peanuts, for serving

Steps:

  • In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
  • Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
  • Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

THAI SHRIMP AND VEGETABLE CURRY



Thai Shrimp and Vegetable Curry image

I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil
1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2 garlic cloves, chopped (2 to 3)
1 medium zucchini, roll cut
8 ounces button mushrooms (halved or quartered)
1 bell pepper, chopped
1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
14 ounces light coconut milk
1 tablespoon red curry paste (amount to taste, 1 to 3)
3 -4 substitute some lime zest or 3 -4 lemongrass
2 teaspoons Splenda granular (or to taste)
2 tablespoons fish sauce (nam pla)
1 lb large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaf (preferably Thai basil)

Steps:

  • In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
  • If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
  • Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
  • Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
  • Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
  • Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
  • Either stir basil into the curry or use as a garnish, whichever you prefer.

Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8

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