Best Thai Shrimp Chili Soup Recipes
GRILLED THAI CHILE GARLIC SHRIMP
Provided by Food Network
Time 25m
Yield 4 servings for appetizer, 2 servings for entree
Number Of Ingredients 11
Steps:
- Heat a grill to medium-high heat.
- Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.
SHRIMP PAD THAI SOUP
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI SHRIMP (CHILI) SOUP
This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.
Provided by flower7
Categories Vegetable
Time 35m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
- Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
- Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
- Stir in mushrooms and cook for 2 minutes.
- Return the shrimp to the pan and cook until thoroughly heated.
- Serve sprinkled with cilantro, if desired.
Nutrition Facts : Calories 99.9, Fat 1.2, SaturatedFat 0.1, Cholesterol 122.5, Sodium 783.9, Carbohydrate 7.3, Fiber 1.2, Sugar 2.5, Protein 15
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