ASIAN SHRIMP NOODLE SOUP
This asian shrimp noodle soup is a twist on the classic chicken noodle soup. It's quick and easy, but remember that much of the flavor will depend on the stock that you use, so use a stock that you like.
Provided by Meredith Laurence
Categories Soups
Time 1h25m
Number Of Ingredients 15
Steps:
- Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside. Combine the vegetable stock and reserved shrimp shells in a saucepan. Simmer together for 30 minutes. Then strain out and discard the shrimp shells, reserving the stock.
- Heat a stockpot or Dutch oven over medium heat. Add the vegetable oil and lightly sauté the onion, carrot and celery until tender - about 6 to 8 minutes. Add the garlic, ginger, chili pepper halves and cook for 1 to 2 minutes. Add the reserved vegetable stock and coconut milk, and bring to a simmer. Simmer for 20 minutes.
- Meanwhile, in a separate bowl or saucepan, pour boiling water over the rice noodles and let them sit while the soup simmers.
- Drain and add the noodles to the soup, along with the shrimp, soy sauce and scallions. Simmer just until the shrimp is pink and opaque - about 2 to 4 minutes. Add the cilantro and serve with the lime wedges.
Nutrition Facts : Calories 781 kcal, Carbohydrate 70 g, Protein 14 g, Fat 52 g, SaturatedFat 45 g, Cholesterol 90 mg, Sodium 1393 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
QUICK CHINESE SHRIMP NOODLE SOUP
An amazing Chinese soup, made with minimum effort for maximum results.
Provided by Erren Hart
Categories Soup
Time 12m
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package instructions and then drain.
- Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
- Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
- Warm through, then pour into a bowl and serve topped with chilli flakes.
Nutrition Facts : Calories 312 kcal, Carbohydrate 50 g, Protein 18 g, Fat 4 g, Cholesterol 82 mg, Sodium 1647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
SHRIMP NOODLE SOUP
For extra flavors, add a splash of sherry to the soup before serving.
Provided by Lindsay Perejma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g
CHINESE CHICKEN AND SHRIMP NOODLE SOUP
Make and share this Chinese Chicken and Shrimp Noodle Soup recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
- Remove chicken from pot and allow to cool, then remove the meat from the bones.
- Cut the meat into long thin slivers, and discard bones.
- Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
- Add the noodles and the soy sauce and cook 5 minutes more.
- Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.
ASIAN RAMEN SHRIMP SOUP
This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
CHINESE-STYLE SHRIMP SOUP
Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.
Provided by Sueie
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, blend water smoothly with cornflour.
- Set aside.
- In a large pan, combine stock, carrot and soy sauce.
- Bring to the boil, then simmer over a medium heat for 5 minutes.
- Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
- Stir in cornflour mixtue, snow peas and sesame oil.
- Cook stirring continuously, until soup boils and thickens slightly.
- Ladle soup into 4 serving bowls.
- Serve immediately.
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