Curried Shrimp And Noodle Soup Recipes

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SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 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.

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 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

SHRIMP CURRY SOUP



Shrimp Curry Soup image

Make and share this Shrimp Curry Soup recipe from Food.com.

Provided by Cal Chef

Categories     Asian

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs sweet potatoes, peeled and cubed
1/2 cup butter
1 onion, sliced
2 carrots, sliced
1/2 cup garlic, chopped
1/2 cup fresh ginger, chopped
1 -2 jalapeno, diced
1/4 cup curry powder
1 large tart apple, diced
4 cups chicken broth
13 1/2 ounces unsweetened coconut milk
cider vinegar
salt
pepper
1/2 lb medium shrimp, peeled and deveined
1 orange, zest of
1/3 cup fresh cilantro, chopped
1/4 cup raisins
2 tablespoons mango chutney
1/3 cup heavy cream, whipped to soft peaks
1/2 cup unsweetened dried shredded coconut, lightly toasted

Steps:

  • Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
  • In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
  • Add garlic, ginger, chillies and curry, cook one minute.
  • Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
  • Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
  • Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
  • In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
  • Fold mango chutney into whipped cream and reserve.
  • Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
  • Serve immediately.

CURRIED GROUND SHRIMP AND NOODLES



Curried Ground Shrimp and Noodles image

Reason alone to take a trip down your supermarket's international aisle.

Provided by Emmanuel Stefanakis

Yield 4 servings

Number Of Ingredients 17

1 large onion, cut into large pieces
2 tablespoons vegetable oil
1 small jalapeño, seeds removed if desired, coarsely chopped
3 garlic cloves
1 1/2 pound small shrimp, peeled, deveined
1 tablespoon curry powder
1 tablespoon gochugaru (Korean red pepper powder)
2 teaspoons finely grated peeled ginger
1 tablespoon tomato paste
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
12 ounces wide rice noodles
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Chili oil, fresh basil leaves, and sliced scallions (for serving)

Steps:

  • Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6-8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
  • Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
  • Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
  • Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25-30 minutes.
  • Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

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

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