Best Chinese Style Shrimp Soup Recipes

Chinese-Style Shrimp Soup image

Provided by Sueie

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup water
3 teaspoons cornflour
4 cups fish stock or 4 cups vegetable stock
2 cups thinly sliced carrots
3 teaspoons soy sauce
250 g small green shrimp, peeled and deveined
1 cup thinly sliced shredded Chinese cabbage
2 thinly sliced shallots
1 (225 g) can sliced water chestnuts, drained
125 g snow peas, trimmed
1/2 teaspoon sesame oil

Steps:

In a small bowl, blend water smoothly with cornflour.
Set aside.
In a large pan, combine stock, carrot and soy sauce.
Bring to the boil, then simmer over a medium heat for 5 minutes.
Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
Stir in cornflour mixtue, snow peas and sesame oil.
Cook stirring continuously, until soup boils and thickens slightly.
Ladle soup into 4 serving bowls.
Serve immediately.

Shrimp Chinese Style Noodle Soup image

Provided by Jodi Mueller Casolari

Categories Seafood

Time 45m

Number Of Ingredients 8

one lb fresh cooked peeled deveined small shrimp
one half c sliced green cabbage
one half c chinese snow peas
one half c sliced fresh mushrooms
one half c green onions sliced
one half c bean sprouts, fresh
3 pkg oriental flavored top ramen
8 c water

Steps:

1. Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
2. Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
3. Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
4. Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
5. and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
6. The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
7. This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.