Best Shellfish Soup With Cilantro Recipes

South Beach Thai Shrimp Soup With Lime and Cilantro image

Provided by TXOLDHAM

Categories Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Steps:

Shellfish Soup with Cilantro image

Yield Serves 4

Number Of Ingredients 16

3 tablespoons olive oil
24 large shrimp, peeled, deveined, shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean, split lengthwise
2 bay leaves
6 ounces green beans, trimmed, cut in half
6 ounces asparagus, trimmed, cut into 3-inch length
6 ounces snow peas, trimmed
1 1/4 cups chopped green onions
12 sea scallops, cut horizontally in half
Chopped fresh cilantro

Steps:

Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.