Pho Ginger And Lime Soup Recipes

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PHO GINGER AND LIME SOUP



Pho Ginger and Lime Soup image

Very healthy soup! I came up with the idea myself and, once I tried it, I knew that I had a winner here. It is somewhat spicy and is very, very good for if you have a cold, would like to warm up in the winter, or to clear your nose.

Provided by KHamel

Categories     Noodle Soup

Time 2h3m

Yield 8

Number Of Ingredients 15

2 teaspoons sesame oil, divided
1 (4 inch) piece fresh ginger, peeled and chopped, or to taste
3 quarts chicken broth
1 large red onion, diced
2 cups sliced carrots
1 tablespoon curry powder
1 tablespoon ground ginger
1 tablespoon cayenne pepper
salt and ground black pepper to taste
1 jalapeno pepper, finely chopped
6 limes, juiced, divided
1 (9 ounce) package udon noodles
4 skinless, boneless chicken breast halves, cubed
1 leek, cut into matchstick-size pieces
1 green onion, finely chopped

Steps:

  • Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.
  • Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
  • Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.
  • Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 30.6 g, Cholesterol 36.8 mg, Fat 4 g, Fiber 2.3 g, Protein 15.8 g, SaturatedFat 0.6 g, Sodium 1701.9 mg, Sugar 5.1 g

PHO GINGER AND LIME SOUP



Pho Ginger and Lime Soup image

Very healthy soup! I came up with the idea myself and, once I tried it, I knew that I had a winner here. It is somewhat spicy and is very, very good for if you have a cold, would like to warm up in the winter, or to clear your nose.

Provided by KHamel

Categories     Noodle Soup

Time 2h3m

Yield 8

Number Of Ingredients 15

2 teaspoons sesame oil, divided
1 (4 inch) piece fresh ginger, peeled and chopped, or to taste
3 quarts chicken broth
1 large red onion, diced
2 cups sliced carrots
1 tablespoon curry powder
1 tablespoon ground ginger
1 tablespoon cayenne pepper
salt and ground black pepper to taste
1 jalapeno pepper, finely chopped
6 limes, juiced, divided
1 (9 ounce) package udon noodles
4 skinless, boneless chicken breast halves, cubed
1 leek, cut into matchstick-size pieces
1 green onion, finely chopped

Steps:

  • Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.
  • Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
  • Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.
  • Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 30.6 g, Cholesterol 36.8 mg, Fat 4 g, Fiber 2.3 g, Protein 15.8 g, SaturatedFat 0.6 g, Sodium 1701.9 mg, Sugar 5.1 g

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO



Fish and Vegetable Soup with Lime, Ginger, and Cilantro image

Categories     Soup/Stew     Fish     Ginger     Mushroom     Tomato     Vegetable     Lime     Winter     Lemongrass     Cilantro     Bon Appétit

Yield Makes 10 (first-course) or 6 (main-course) servings

Number Of Ingredients 17

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

Steps:

  • Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
  • Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
  • *Available at Asian markets and in the spice section of some supermarkets.

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