Thai Soup With Shrimp And Lemon Grass Recipes

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SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP



Simple Thai-style Lemongrass Shrimp Soup image

You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

Provided by Anya4405

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced (I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro

Steps:

  • Cut off the dry end and a few top leaves of the lemongrass stem.
  • Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
  • Reserve.
  • Bruise the chilies, cut them in half, scoop out and discard the seeds.
  • Reserve the chilies.
  • Bring the water to boil.
  • Add lemongrass and ginger, and squeeze out half the lime into the water.
  • Boil 2-3 minutes.
  • Add fish sauce and chili-garlic paste.
  • Cook for another minute.
  • Add tomatoes and mushrooms.
  • Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
  • Squeeze the other half of the lime into the soup.
  • Take off the heat.
  • Add the chilies and let stand a few seconds, then add the shrimp.
  • Garnish with cilantro and serve immediately.
  • Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
  • They do add flavour when left in the soup while you eat it.

THAI HOT AND SOUR SOUP WITH SHRIMP TOAST



Thai Hot and Sour Soup with Shrimp Toast image

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 26

1/4 cup peeled ginger julienned
1 sliced onion
4 Thai bird chiles
3 stalks lemon grass, white part only, sliced
1/4 cup 3 Crab fish sauce
6 cups chicken stock
6 kaffir lime leaves
3/4 cup rice wine vinegar
1/2 cup Thai basil leaves
1 teaspoon ground white pepper
2 cups sauteed sliced shiitake mushrooms
1 cup enoki mushrooms
1/4 cup sliced scallion
1/2 cup chopped scallions, green part only
2 cups shrimp, chopped
1 cup napa cabbage
1 tablespoon minced ginger
1 tablespoon sesame oil
1 whole egg
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup finely diced jicama
Salt and white pepper to taste
6 slices of dried bread with the crust removed
1/4 cup sesame seeds
Canola oil

Steps:

  • Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.
  • In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.

THAI SHRIMP SOUP



Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

LEMONGRASS AND LIME THAI NOODLE SOUP



Lemongrass and Lime Thai Noodle Soup image

A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.

Provided by Jacqueline

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
¼ cup chopped lemongrass
¼ cup lime juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 tablespoon red pepper flakes, or more to taste
1 onion, thinly sliced
1 (16 ounce) package tofu, cubed
6 cups water
2 cups chicken stock
1 (14 ounce) can coconut milk
¼ cup soy sauce
¼ cup fish sauce
¼ cup brown sugar
3 cups shredded bok choy
14 ounces dried rice noodles
¼ cup chopped fresh cilantro

Steps:

  • Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
  • Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 74.4 g, Cholesterol 2 mg, Fat 23 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 13.8 g, Sodium 1887 mg, Sugar 11.8 g

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI SHRIMP SOUP WITH LEMON AND JALAPENOS



Thai Shrimp Soup with Lemon and Jalapenos image

Categories     Soup/Stew     Chicken     Ginger     Pork     Shellfish     Lunch     Lemon     Coconut     Shrimp     Healthy     Jalapeño     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 18

1 pound uncooked large shrimp
3 cups water
2 cups bottled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
6 tablespoons fresh lemon juice
2 jalapeño chilies, split lengthwise
2 bay leaves
1 tablespoon grated lemon peel
1/2 teaspoon whole black peppercorns
1 cup canned unsweetened coconut milk
1/2 pound wafer-thin boneless pork loin chops, cut into thin strips
1 skinless boneless chicken breast half, cut crosswise into thin strips
1 tablespoon nam pla (fish sauce)
2 teaspoons garlic chili sauce
3 cups hot cooked white rice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

Steps:

  • Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
  • Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
  • Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.

THAI SOUP WITH SHRIMP AND LEMON GRASS



Thai Soup With Shrimp and Lemon Grass image

Haven't tried this, but it sounds like a refreshing recipe for spring! This came from our the Entertaining section of our local newspaper. Lemon grass can be found in the produce section of most large grocery stores or in Asian markets. Store it in a plastic bag for up to two weeks in the refrigerator

Provided by Noell Eanes

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 stalks lemongrass
2 limes
4 cups reduced-sodium chicken broth
1 large red bell pepper, cored and cut into 1/2 inch pieces
8 ounces thinly sliced mushrooms
1/2 teaspoon red pepper flakes
1 lb large shrimp, shelled & deveined (30 count)
1 cup snow peas, trimmed and cut diagonally (about 4 oz.)
2 scallions, including 2 inches of green stems,thinly sliced
3 tablespoons chopped cilantro
1 teaspoon kosher salt (or more if needed)

Steps:

  • Remove tough outer layers from lemon grass stalks and discard.
  • Cut off and discard about 1 inch of the woody base from each stalk.
  • Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
  • Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
  • juice.
  • Place chicken broth in lg saucepan and add lemon grass and lime slices.
  • Bring mixture to a simmer over medium heat for 10 minutes.
  • Strain broth and discard lemon grass and lime slices.
  • Return strained broth to pan and place over medium heat.
  • Add red bell pepper, mushrooms and hot red pepper flakes.
  • Simmer 5 minutes.
  • Then add shrimp, snow peas and scallions.
  • Cook until shrimp is curled and pink, 2-3 min.
  • (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
  • lime juice.
  • Season with salt, adding more if needed.
  • Ladle into bowls and garnish with cilantro.
  • Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.

Nutrition Facts : Calories 205.7, Fat 3.9, SaturatedFat 0.9, Cholesterol 172.8, Sodium 683.2, Carbohydrate 14.3, Fiber 3.2, Sugar 4.7, Protein 31.1

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Top Asked Questions

How do you cook shrimp and rice in a soup?
Season the shrimp with salt and add them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or until the shrimp are opaque and cooked through; season with salt and pepper to taste. Turn off the heat and stir in half the cilantro and the juice of 2 lime wedges. Discard the smashed lemongrass stalk. Divide the soup and rice between 2 bowls.
How do you cook fish curry with lemongrass?
Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
What are some good recipes with lemongrass and Ginger?
Add lemongrass and ginger, and squeeze out half the lime into the water. Boil 2-3 minutes. Add fish sauce and chili-garlic paste. Cook for another minute. Add tomatoes and mushrooms. Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart). Squeeze the other half of the lime into the soup. Take off the heat.
How do you cook shrimp in coconut milk soup?
(Be careful not to boil the soup, as the coconut milk may separate.) Season the shrimp with salt and add them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or until the shrimp are opaque and cooked through; season with salt and pepper to taste. Turn off the heat and stir in half the cilantro and the juice of 2 lime wedges.

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