THAI GREEN CURRY SHRIMP SOUP
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
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.
SHRIMP CURRY SOUP
Make and share this Shrimp Curry Soup recipe from Food.com.
Provided by Cal Chef
Categories Asian
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
- In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
- Add garlic, ginger, chillies and curry, cook one minute.
- Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
- Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
- Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
- In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
- Fold mango chutney into whipped cream and reserve.
- Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
- Serve immediately.
THAI COCONUT CURRY SOUP WITH SHRIMP
I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.
Provided by DrBuzzetta
Categories < 60 Mins
Time 40m
Yield 6 Quarts
Number Of Ingredients 14
Steps:
- Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
- In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
- Add salt and pepper to taste and continue to saute.
- Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
- Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
- Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
- Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
- Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
- Can be garnished with cilantro if you like.
Nutrition Facts : Calories 1095.4, Fat 60.4, SaturatedFat 48.8, Cholesterol 195.6, Sodium 1437.9, Carbohydrate 110.3, Fiber 7.6, Sugar 40.3, Protein 36
COCONUT CURRY LENTIL SOUP WITH SPICY SHRIMP RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 24
Steps:
- Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.
MANGO-GINGER-CURRY SOUP WITH SHRIMP
Provided by Georgia Downard
Categories Soup/Stew Food Processor Ginger Appetizer Backyard BBQ Lunch Mango Shrimp Curry Summer Healthy Self Pescatarian Paleo Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.
SHRIMP CURRY NOODLE SOUP (NUM PACHOK KARI PAKON)
Make and share this Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put 8 cups water in a large pot and bring to a boil. Add noodles and cook until tender. Pour cooked noodles into a colander to drain, and rinse with cold water. Drain and set aside.
- In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
- Heat oil in a soup pot over medium-high heat. Add garlic and onion and saute until onion begins to soften, stirring often. Do not let garlic burn.
- Add coconut milk and 2 cups of water; stir well.
- Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
- In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
- Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles vegies and serve.
Nutrition Facts : Calories 990.1, Fat 26.6, SaturatedFat 17.4, Cholesterol 214.9, Sodium 2208.4, Carbohydrate 156.5, Fiber 4.7, Sugar 60.5, Protein 30.7
LYLA'S CURRY SHRIMP COCONUT SOUP
My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa - Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn't like too much curry, but you might want to use more to spice up the soup. I hope you'll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.
Provided by lylasrecipes
Categories Vegetable
Time 30m
Yield 7-8 3/4 to 1 cup serving size, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
- once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
- Add curry and stir to bloom the flavor (1 min.), then.
- immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
- Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
- Add the chopped peppers and broccoli slaw into the soup.
- Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
- Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
- You can top with Mango Salsa-Pico de Gallo (like Newman's Own Mango Salsa) and cracked pepper to enhance the taste.
- Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
- These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.
Nutrition Facts : Calories 69.6, Fat 1.9, SaturatedFat 0.4, Sodium 74.9, Carbohydrate 10.9, Fiber 2.1, Sugar 2.6, Protein 4.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love