TOM YUM (HOT & SOUR) SOUP WITH PRAWNS
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Provided by John Torode
Categories Lunch, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
- Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 5.8 milligram of sodium
HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS
Provided by Food Network
Categories main-dish
Yield Makes 4 main dish or 8 small s
Number Of Ingredients 16
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 SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
HOT AND SOUR SHRIMP SOUP
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass, cilantro roots, kaffir-lime leaves, and nam pla can be found in Asian markets and specialty-food stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
- In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
- Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes.
- Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
- Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately.
HOT AND SOUR SOUP WITH SHRIMP
Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like. From Cooking Light.
Provided by CaliforniaJan
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
- Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.
Nutrition Facts : Calories 96.9, Fat 1.1, SaturatedFat 0.1, Cholesterol 107.4, Sodium 633.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.3, Protein 14.6
HOT & SOUR BROTH WITH PRAWNS
This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal
Provided by Lulu Grimes
Categories Dinner, Soup, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.
Nutrition Facts : Calories 93 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 17 grams protein, Sodium 1.39 milligram of sodium
HOT AND SOUR SOUP WITH IMITATION CRAB
I came up with this recipe one day when I was craving hot and sour soup but did not have all the ingredients for it. This makes a great appetizer.
Provided by lguldin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken stock to a boil in a saucepan. Add soy sauce, pepper, and chili garlic sauce. Add imitation crab and tofu; boil for 5 minutes. Add vinegar and tahini; boil for 5 minutes.
- Whisk egg in a small cup; slowly pour into the soup and stir a few times. Let boil for 30 seconds to 1 minute.
- Add coconut and remove from the heat.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 12.5 g, Cholesterol 39.7 mg, Fat 6.9 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 3.9 g, Sodium 1512.3 mg, Sugar 7.2 g
HOT 'N' SOUR SHRIMP
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
HOT AND SOUR SOUP WITH SHRIMP
No need to order take out anymore when you can do this at home at less cost. You may need to visit an Asian market for some of the ingredients, but they keep forever.
Provided by threeovens
Categories Asian
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium high heat. Add ging3er, mushrooms, and red pepper. Cook, while stirring, for 30 seconds. Add broth, vinegar, soy sauce, fish sauce, chili paste, and sugar. Bring to a boil, then reduce heat and simmer 5 minutes.
- Dredge the shrimp in the cornstarch, then add to the broth. Simmer until the shrimp is cooked, about 4 to 5 minutes.
- Divide the soup evenly among 4 serving bowls. Garnish each bowl with green onions.
Nutrition Facts : Calories 271.3, Fat 7.6, SaturatedFat 1.5, Cholesterol 172.8, Sodium 2167, Carbohydrate 16.8, Fiber 1.7, Sugar 4.8, Protein 32.5
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
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