Hot And Sour Shrimp Noodle Soup Recipes

HOT AND SOUR SHRIMP SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS

Steps:

• Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
• Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
• Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
• Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
• Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

HOT-AND-SOUR SHRIMP NOODLE SOUP

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.

HOT 'N' SOUR SHRIMP

Steps:

• In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.

SHRIMP NOODLE SOUP

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

HOT AND SOUR SHRIMP SOUP

Steps:

• Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes. Drain, reserving the water.
• Discard the stems from the mushrooms and slice the caps. Cut away the hard ends of the lily buds and cut the tree ears in half.
• Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears. Simmer for five minutes.
• Dissolve cornstarch in cold water and stir into the soup. Slice the tofu and add, along with the shrimp. When the soup returns to a simmer dribble in the egg slowly, stirring constantly. Season soup with hot chili oil to taste, dust with scallions and serve.

RAMEN HOT AND SOUR SOUP

Steps:

• Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
• Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
• Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
• Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
• Pour into bowl and sprinkle sliced onion on top.
• ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

HOT AND SOUR SHRIMP NOODLE SOUP

Steps:

• Put the broth, halved chili peppers, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil.
• Cover and simmer for 4 mins then strain into a clean pan.
• Add the mushrooms and shrimp and cook for 2-3 mins until the shrimp turn pink.
• Add the pak choi and leave to wilt for 1 minute.
• Cook the noodles according to packet instructions and divide among 4 bowls.
• Ladle the soup over the noodles, garnish with red chili and lime wedges and serve.