Spicy Asian Chicken And Shrimp Soup Recipes
EASY THAI SHRIMP SOUP
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
SPICY ASIAN CHICKEN AND SHRIMP SOUP
This is an excellent chicken soup recipe with an asian flair. The lime and cilantro really stand out. However, this soup needs to be eaten fresh. Does not reheat/store well.
Provided by Valerie in Florida
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile, toss chicken with cornstarch until it is completely coated.
- Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
- Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
- Let soup stand 5 minutes before serving.
SPICY ASIAN CHICKEN SOUP
I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.
Provided by A foodlover
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile toss the chicken with the cornstarch until it is completely coated.
- Add the chicken and the shiitakes to the broth and simmer 15 minutes.
- Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
- Let the soup stand 2 to 3 minutes before serving.
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4.7/5 (19)Total Time 20 minsCategory SoupCalories 261 per serving
- Add the chicken broth and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and roasted chili paste into the broth and bring to boil.
- Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.
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