HOT-AND-SOUR SHRIMP NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
SHRIMP CURRY NOODLE SOUP (NUM PACHOK KARI PAKON)
Make and share this Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put 8 cups water in a large pot and bring to a boil. Add noodles and cook until tender. Pour cooked noodles into a colander to drain, and rinse with cold water. Drain and set aside.
- In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
- Heat oil in a soup pot over medium-high heat. Add garlic and onion and saute until onion begins to soften, stirring often. Do not let garlic burn.
- Add coconut milk and 2 cups of water; stir well.
- Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
- In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
- Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles vegies and serve.
Nutrition Facts : Calories 990.1, Fat 26.6, SaturatedFat 17.4, Cholesterol 214.9, Sodium 2208.4, Carbohydrate 156.5, Fiber 4.7, Sugar 60.5, Protein 30.7
BIG CURRY NOODLE POT
Make and share this Big Curry Noodle Pot recipe from Food.com.
Provided by Reddyrat
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
- Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
- Add the tofu and gently stir until coated with the curry paste.
- Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
- Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
- To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
- Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.
Nutrition Facts : Calories 502.9, Fat 40.9, SaturatedFat 19.7, Sodium 521.2, Carbohydrate 24.8, Fiber 5.9, Sugar 12.5, Protein 17.4
CURRIED SHRIMP AND NOODLE SOUP
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
- Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
- Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.
THAI GREEN CURRY SHRIMP SOUP
This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.
Provided by Ed Kozak
Categories Thai
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
- Cool shrimp in the stock and then peel.
- Reserve 4 cups of the stock. Set Aside.
- Heat the reserved 4 cups of stock in a saucepan over high heat.
- Stir in the green curry paste.
- Add the mushrooms, carrot, green beans, and cabbage.
- Bring to a boil then reduce heat and simmer until vegetables are just tender.
- Stir in tamarind paste, sugar, and fish sauce.
- Place some shrimp in a bowl and ladle in the soup.
SHRIMP CURRY SOUP
Make and share this Shrimp Curry Soup recipe from Food.com.
Provided by Cal Chef
Categories Asian
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
- In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
- Add garlic, ginger, chillies and curry, cook one minute.
- Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
- Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
- Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
- In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
- Fold mango chutney into whipped cream and reserve.
- Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
- Serve immediately.
NOOM PACHOK
I got this recipe from a grandmother in Phnom Penh. It's normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can't find the powdered rice root, don't worry, it's not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.
Provided by Boonlong
Categories Curries
Time 50m
Yield 5 serving(s)
Number Of Ingredients 25
Steps:
- Grind and mix all curry ingredients.
- Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
- Cook noodles according to instructions and set aside.
- Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.
Nutrition Facts : Calories 560.4, Fat 11.5, SaturatedFat 2.9, Cholesterol 41.4, Sodium 405.6, Carbohydrate 90.8, Fiber 10.2, Sugar 3.8, Protein 26
CURRY NOODLE SOUP RECIPE BY TASTY
Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
- Add the red curry paste and cook another 2-3 minutes.
- Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
- Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
- Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
- Stir in the lime juice and add salt to taste.
- Garnish with cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams
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