Best Shrimp Chinese Style Noodle Soup Recipes

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QUICK CHINESE SHRIMP NOODLE SOUP



Quick Chinese Shrimp Noodle Soup image

An amazing Chinese soup, made with minimum effort for maximum results.

Provided by Erren Hart

Categories     Soup

Time 12m

Number Of Ingredients 12

6 ounces Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions
1 small head of Bok Choy (Pak choi) (chopped or sliced)
20 raw shrimp (cleaned and deveined)
Chilli flakes

Steps:

  • Cook the noodles according to the package instructions and then drain.
  • Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
  • Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
  • Warm through, then pour into a bowl and serve topped with chilli flakes.

Nutrition Facts : Calories 312 kcal, Carbohydrate 50 g, Protein 18 g, Fat 4 g, Cholesterol 82 mg, Sodium 1647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

SHRIMP CHINESE STYLE NOODLE SOUP



Shrimp Chinese Style Noodle Soup image

A fun - and tasty - shortcut to wonderful soup! Have it on its own for a lovely lunch, or serve it as a starter for an Asian-flavored feast!

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.

CHINESE SHRIMP AND TOFU SOUP



Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

CHINESE CHICKEN AND SHRIMP NOODLE SOUP



Chinese Chicken and Shrimp Noodle Soup image

Make and share this Chinese Chicken and Shrimp Noodle Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless chicken pieces
1 large onion, finely chopped
4 cups water
2 lbs cooked large shrimp, shelled
1/2 lb mushroom, sliced
1 cup cellophane noodle (thin rice noodles ok substitute)
1 teaspoon soy sauce
2 tablespoons oil
4 green onions, finely sliced
3 cloves garlic, crushed
1/2 teaspoon ground coriander
salt (to taste)

Steps:

  • Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
  • Remove chicken from pot and allow to cool, then remove the meat from the bones.
  • Cut the meat into long thin slivers, and discard bones.
  • Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
  • Add the noodles and the soy sauce and cook 5 minutes more.
  • Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

ASIAN RAMEN SHRIMP SOUP



Asian Ramen Shrimp Soup image

This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup cooked small shrimp, peeled and deveined
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce

Steps:

  • In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

CHINESE-STYLE SHRIMP SOUP



Chinese-Style Shrimp Soup image

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

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.

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