Spicy Asian Shrimp Soup Recipes

SPICY ASIAN SHRIMP SOUP

Steps:

• In a large stockpot, add chicken broth and star anise pods. Bring to boil, reduce heat and simmer to infuse flavors for 10-15 minutes.
• Add the sriracha, shrimp and celery and cook until shrimp is just pink and the celery is soft; about 10 minutes.
• Add noodles and cook until al dente; additional 5 minutes. Stir in lime juice.
• Serve immediately topped with sliced scallions, fresh cilantro, sriracha sauce, and mint leaves if desired.

ASIAN SHRIMP SOUP

Steps:

• Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

SPICY KILLER SHRIMP SOUP

Steps:

• Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
• Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
• Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

SPICY SHRIMP SOUP: #PROGRESSIVEEATS

Steps:

• Heat the oil in a heavy pot like a Le Creuset over medium-high heat. Add the onion, lemongrass, galangal, and shallots to the pan and sauté for 10 minutes. It should be very aromatic.
• Stir in the broth and lime zest, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.
• Stir in the chili paste, shallot confit, lime juice, and sugar. Simmer for 5 minutes.
• Add the angel hair pasta and the shrimp, and simmer for 3 minutes, or until the shrimp are opaque.
• Thinly slice basil and cilantro for garnish.

SPICY ASIAN CHICKEN AND SHRIMP SOUP

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.

SPICED SHRIMP SOUP

Steps:

• Rinse shrimp well and shell, reserving shell and heads
• Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
• Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
• Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.

SPICY KALE AND SHRIMP SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
• Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
• Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
• Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

ASIAN RAMEN SHRIMP SOUP

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.

SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS

Steps:

• For spice paste:
• Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
• For soup:
• Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
• Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
• Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
• Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.