Best Spicy Asian Chicken And Shrimp Soup Recipes

SPICY THAI-FLAVOR SOUP

Spicy Thai-Flavor Soup image

Provided by Tyler Florence

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1 (4-pound) free-range chicken
Reserved shells from shrimp, see below
6 scallions
4 cloves garlic
1 stalk lemongrass, lightly smashed, or zest of 1 lemon
1 tablespoon whole black peppercorns
1 (2-inch) piece fresh ginger, sliced thick
4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime
2 serrano chiles, halved lengthwise
1 recipe Asian Chicken Stock
1 (15-ounce) can straw mushrooms, drained and rinsed
2 limes, juice and skins
4 serrano chiles, halved lengthwise
1 teaspoon fish sauce, or more to taste
5 kaffir lime leaves, fresh or frozen, optional
Kosher salt
1 pound large shrimp, shelled and sliced in 1/2 lengthwise
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon Thai basil leaves or regular basil leaves

Steps:

For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.

SPICY ASIAN CHICKEN SOUP

Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

SPICY KALE AND SHRIMP SOUP

Spicy Kale and Shrimp Soup image

This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.

Provided by Bethie

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

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped carrots
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
1 teaspoon chopped fresh basil
4 cups chopped kale (ribs removed)
1 teaspoon red curry paste
salt and ground black pepper to taste
1 pound peeled and deveined shrimp
2 (8 ounce) cans chopped tomatoes
1 (8 ounce) can kidney beans, rinsed and drained
1 lemon, juiced

Steps:

Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 90.3 mg, Fat 3.1 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 391.5 mg, Sugar 4.1 g