Best Radish Shrimp Hot Sour Soup Asian Recipes

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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.

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

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

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