Thaigreencurryshrimpsoup Recipes

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VEGGIE THAI CURRY SOUP



Veggie Thai Curry Soup image

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Steps:

  • Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

Nutrition Facts : Calories 289 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 772mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

THAI CURRY SOUP



Thai Curry Soup image

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Provided by Kaeli L

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 16

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  • Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
  • Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
  • To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 g

THAI GREEN CURRY SHRIMP SOUP



Thai Green Curry Shrimp Soup image

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

12 ounces large shrimp, unpeeled
2 teaspoons green curry paste
4 ounces straw mushrooms
1/2 cup carrot, shredded
1/2 cup green beans, cut into 1-inch pieces
1 cup Chinese cabbage, cut into 1-inch pieces
2 tablespoons tamarind paste
1 tablespoon brown sugar or 1 tablespoon palm sugar
1 tablespoon fish sauce

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.

THAI GREEN CURRY SHRIMP



Thai Green Curry Shrimp image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

8 lime wedges, garnish
2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
  • Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

THAI GREEN CURRY WITH SHRIMP



Thai Green Curry with Shrimp image

Sweet coconut milk is balanced by serrano chiles, lemongrass and lime juice for a rich broth that perfectly poaches shrimp and vegetables.

Provided by Food Network Kitchen

Time 1h20m

Yield 4

Number Of Ingredients 16

12 kaffir lime leaves, roughly torn
1/3 cup plus 1/4 cup vegetable oil
1/2 cup packed chopped cilantro stems and leaves, plus whole leaves, for serving
4 serrano chiles, seeded and roughly chopped
4 cloves garlic
2 shallots, quartered
One 1-inch-piece fresh ginger, peeled and roughly chopped
1 stalk lemongrass (tender inner core from the bottom third only), roughly chopped
Kosher salt
2 tablespoons Asian fish sauce, plus more, optional
2 teaspoons light brown sugar
One 13 1/2-ounce can coconut milk
1 pound large head-on shrimp (about 12), peeled and deveined with heads and tails left on
Juice of 1 lime
12 small cherry tomatoes, halved
4 ounces snow peas, trimmed

Steps:

  • Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe.
  • Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe.
  • Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes.
  • Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more.
  • Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.

THAI (GREEN CURRY COCONUT) SOUP



Thai (Green Curry Coconut) Soup image

This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.

Provided by Pam 5

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon butter
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 red onions, chopped
2 celery ribs, chopped
2 large carrots, sliced thin
10 large mushrooms, sliced
1/2 red pepper, chopped
1/2 stalk lemongrass, minced
1 cup kale or 1 cup spinach leaves, chopped
1 cup green beans, trimmed and cut in half
2 cups cooked cubed chicken
2 (450 ml) cans coconut milk
900 ml chicken broth or 900 ml vegetable broth
1 tablespoon green curry paste
1/3 cup fresh cilantro, chopped
1 teaspoon fish oil

Steps:

  • Melt butter in large stock pot.
  • Add garlic, ginger, onions, celery and cook until tender.
  • Add the rest of the vegetables and simmer 10 minutes longer.
  • Add the broth, milk and curry paste.
  • Simmer for 15 minutes.
  • Add fish oil and cilantro to taste.

Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7

THAI GREEN SHRIMP CURRY



Thai Green Shrimp Curry image

The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
1 recipe Lemongrass Paste
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 3/4 cups cold water
1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
One 3 1/2-ounce package enoki mushrooms
1/4 cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tail intact, de-veined

Steps:

  • Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
  • Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.

Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g

THAI GREEN CURRY SOUP



Thai Green Curry Soup image

Quick but super tasty, this is my reinvention of an amazing green curry I had at a market in Bangkok

Provided by hannahk

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
  • Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
  • Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
  • Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.
  • Just before serving stir the noodles in to broth and leave for a min to heat through.
  • Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.

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