Super Hot And Sour Shrimp Soup Recipes

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HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.

Provided by Kathleen Burton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 16

4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1 green onion, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 soup servings or 4 main-cour

Number Of Ingredients 10

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

Steps:

  • Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
  • Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
  • Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
  • Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
  • Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
  • Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
  • Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS



Hot and Sour Shrimp Soup with Noodles and Thai Herbs image

Provided by Food Network

Categories     main-dish

Yield Makes 4 main dish or 8 small s

Number Of Ingredients 16

8-ounces dried rice noodles (flat, fettuccine-shaped)
1 pound medium shrimp
Salt
Few drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small serrano chile peppers, coarsely shredded, including seeds
1/4 cup Thai or Vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped Asian basil leaves
1/3 cups freshly squeezed lime juice
1 teaspoon freshly ground black pepper

Steps:

  • Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
  • Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
  • Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
  • Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
  • Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

SUPER HOT AND SOUR SHRIMP SOUP



Super Hot and Sour Shrimp Soup image

Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well.

Provided by Emily Tisdale

Categories     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 11

4 cups shrimp stock
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
1 (15 ounce) can whole straw mushrooms, drained
1 pound frozen fully cooked salad shrimp, thawed
3 tablespoons Asian fish sauce (nuoc mam or nam pla)
¼ cup fresh lime juice
3 green onions, chopped
2 tablespoons chopped fresh cilantro
1 red chile peppers, seeded and chopped
salt and pepper to taste

Steps:

  • Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 7.3 g, Cholesterol 115 mg, Fat 2.8 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 0.5 g, Sodium 1462.7 mg, Sugar 1.2 g

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass, cilantro roots, kaffir-lime leaves, and nam pla can be found in Asian markets and specialty-food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15

1 1/2 pounds medium shrimp
1 1/2 tablespoons vegetable oil
6 dried de arbol chiles
4 cups Su Mei's Chicken Stock
1 half-inch piece galangal or 1-inch piece fresh ginger, thinly sliced and lightly crushed
3 stalks lemongrass, green parts and hard outer layers removed, sliced in half lengthwise, and lightly bruised
3 cilantro roots or 10 stems, rinsed well
6 kaffir-lime leaves, torn, or zest of 1 lime, removed with a peeler in strips and julienned
5 to 6 fresh bird or serrano chiles, lightly crushed, or more to taste
1/4 teaspoon sea salt, or more to taste
2 tablespoons nam pla
1 fifteen-ounce can straw mushrooms, rinsed and patted dry, or 1 cup fresh oyster mushrooms, cleaned and sliced
1 tablespoon Roasted Chiles in Oil
3 tablespoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro leaves, for garnish

Steps:

  • Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
  • In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
  • Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes.
  • Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
  • Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately.

HOT AND SOUR SOUP WITH SHRIMP



Hot and Sour Soup With Shrimp image

No need to order take out anymore when you can do this at home at less cost. You may need to visit an Asian market for some of the ingredients, but they keep forever.

Provided by threeovens

Categories     Asian

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sesame oil
1 tablespoon fresh ginger, minced
1 cup shiitake mushroom, thinly sliced
1 red bell pepper, cut into thin strips
6 cups chicken broth
1/3 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1/4 teaspoon asian chili paste
1/2 teaspoon sugar
1 lb peeled shrimp
3 tablespoons cornstarch
1/4 cup green onion, chopped

Steps:

  • Heat oil in a large pot over medium high heat. Add ging3er, mushrooms, and red pepper. Cook, while stirring, for 30 seconds. Add broth, vinegar, soy sauce, fish sauce, chili paste, and sugar. Bring to a boil, then reduce heat and simmer 5 minutes.
  • Dredge the shrimp in the cornstarch, then add to the broth. Simmer until the shrimp is cooked, about 4 to 5 minutes.
  • Divide the soup evenly among 4 serving bowls. Garnish each bowl with green onions.

Nutrition Facts : Calories 271.3, Fat 7.6, SaturatedFat 1.5, Cholesterol 172.8, Sodium 2167, Carbohydrate 16.8, Fiber 1.7, Sugar 4.8, Protein 32.5

HOT 'N' SOUR SHRIMP



Hot 'n' Sour Shrimp image

Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
1 large sweet red pepper, julienned
3/4 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 small cucumber, seeded and sliced
Hot cooked spaghetti, optional

Steps:

  • In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

HOT AND SOUR SOUP WITH SHRIMP



Hot and Sour Soup With Shrimp image

Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like. From Cooking Light.

Provided by CaliforniaJan

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups reduced-sodium fat-free chicken broth
1/2 cup pre-sliced mushroom
1 tablespoon low sodium soy sauce
1 (8 ounce) can sliced bamboo shoots, drained
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1 teaspoon chili oil (to taste)
1/2 teaspoon black pepper, ground
2 tablespoons chopped green onions

Steps:

  • Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
  • Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.

Nutrition Facts : Calories 96.9, Fat 1.1, SaturatedFat 0.1, Cholesterol 107.4, Sodium 633.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.3, Protein 14.6

SWEET-AND-SOUR SHRIMP SOUP



Sweet-and-Sour Shrimp Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, appetizer

Time 1h30m

Yield About 7 cups

Number Of Ingredients 14

3 pounds medium shrimp, shells on
2 tablespoons vegetable oil
1 stalk lemongrass, smashed
1 2-inch piece ginger
1/2 teaspoon dried chili powder
1 cup tomatoes, chopped and stewed
1 tablespoon roasted sesame-seed oil
2 cups 1/2-inch chunks fresh pineapple
2 teaspoons Vietnamese fish sauce
4 scallions, julienned
2 1/2 teaspoons lime juice
3/4 teaspoons sugar
Salt and freshly ground black pepper to taste
1/2 cup cilantro leaves

Steps:

  • To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
  • To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 5 grams, TransFat 0 grams

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