Best Thai Shrimp Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI COCONUT SHRIMP BISQUE



Thai Coconut Shrimp Bisque image

Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too.

Provided by Judikins

Categories     < 30 Mins

Time 25m

Yield 5 cups, 2-3 serving(s)

Number Of Ingredients 10

3 cups chicken broth (home-made preferably)
1 (14 ounce) can unsweetened light coconut milk
2 teaspoons red curry paste (more or less depending on your heat tolerance)
2 -3 teaspoons grated fresh ginger
2 garlic cloves, crushed
1/4 teaspoon sea salt
3/4 lb medium shrimp, peeled and deveined
1 cup green beans, cut into 1-inch pieces
2 -3 green onions, thinly sliced
lime wedge

Steps:

  • In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
  • Add green beans and cook 2 minutes.
  • Add shrimp and cook until pink, (~5 minutes).
  • Top soup with green onions and serve with sliced lime and crusty bread.
  • A glass of dry white wine will really make it over the top:).

THAI SHRIMP BISQUE



Thai Shrimp Bisque image

Make and share this Thai Shrimp Bisque recipe from Food.com.

Provided by LainieBug

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

1 1/2 lbs medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 cloves garlic, crushed
2 cups water
1/4 cup dry white wine
1 tablespoon tomato paste
1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14 ounce) can light coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup 2% low-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Steps:

  • To prepare marinade, peel shrimp, reserving shells.
  • Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
  • To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
  • Bring mixture to a boil.
  • Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
  • Strain mixture through a sieve over a bowl, and discard solids.
  • To prepare soup, heat olive oil in a large Dutch oven over medium heat.
  • Add onion and celery, and saute 8 minutes or until browned.
  • Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
  • Bring to a boil.
  • Lightly spoon flour into a dry measuring cup, and level with a knife.
  • Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
  • Add to pan; reduce heat and simmer until thick (about 5 minutes).
  • Add shrimp and marinade, and cook 5 minutes.
  • Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 1, Cholesterol 176.1, Sodium 429.3, Carbohydrate 13.2, Fiber 1.4, Sugar 4.8, Protein 25.7

THAI SHRIMP BISQUE



Thai Shrimp Bisque image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15

3 cups cooked rice
2 units plum tomatoes
1 teaspoons vegetable oil
0.25 cups green onions
0.5 inches gingerroot
2 cloves garlic
2 tablespoons cornstarch
1 tablespoons sugar
3 tablespoons fish sauce
1 tablespoons tomato paste
1 teaspoons red curry paste
14 ounces chicken broth
14 ounces coconut milk
1 pounds shrimp
2 tablespoons cilantro

Steps:

  • Prepare rice accordingly and keep warm. Cut tomatoes, remove seeds and dice. Heat oil over medium heat. Add onions, gingerroot and garlic. Cook and stir 2 minutes.
  • Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk. Bring to a boil.
  • Add tomatoes and shrimp. Reduce heat and simmer, uncovered 3-4 minutes or just until shrimp turn pink. Remove from heat. Ladle soup into bowls and top with hot cooked rice and cilantro.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #bisques-cream-soups     #soups-stews     #seafood     #shrimp     #dietary     #shellfish

Related Topics