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 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 TOMATO BROTH WITH SHRIMP
According to Padma Lakshmi (from Top Chef), this soup will cure what ails you! This is her version of a traditional South Indian soup called rasam. It's high in protein, and low in calories and carbs - although you can add rice noodles and call it a meal! The ingredients can be found inexpensively at an Indian or Asian grocery, and the taste of this fragrant broth is well worth the effort. Cook time = marinating time.
Provided by FLKeysJen
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the tamarind pulp in six cups of very hot water (bring it to a boil and then pour it over the tamarind) for 20 minutes and crush it with the back of a spoon to make a pulp.
- Marinate the shrimp in lemon juice and a pinch of salt. Set aside in the fridge.
- In a deep soup pot, heat the vegetable oil on medium heat and add the mustard and cumin seeds, fenugreek, curry leaves and garlic, and cook 3-4 minutes. As soon as the mustard seeds begin to pop and crackle out of the pan, add the asafetida, tomatoes and green chilies. Stir for a couple minutes and then add the curry powder. Be careful as the mustard seeds will pop out of the pan!
- After about 4-5 minutes, when the tomatoes have started to wilt and become soft, pour in the strained tamarind gravy.
- Stir in the jaggery piece and the fish sauce, and heat for about 10 minutes. Make sure the jaggery dissolves completely. Adjust salt, if needed. Once the oil begins to separate, and little pools of oil form on the surface, add the shrimp and cook until just opaque, 2 to 3 minutes. Do not overcook the shrimp!
- Remove from the heat and stir in the cilantro. Serve piping hot in bowls.
Nutrition Facts : Calories 209, Fat 7.3, SaturatedFat 1.1, Cholesterol 135.7, Sodium 492.8, Carbohydrate 17.1, Fiber 2.4, Sugar 9.4, Protein 20.1
HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Mushroom Low Fat Quick & Easy Low Cal Shrimp Winter Cabbage Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.
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