Asian Vegetable Soup With Shrimp Recipes

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ASIAN SHRIMP SOUP



Asian Shrimp Soup image

"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 ounce uncooked thin spaghetti, broken into 1-inch pieces
3 cups plus 1 tablespoon water, divided
3 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons sliced green onion

Steps:

  • Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

ASIAN VEGETABLE SOUP WITH SHRIMP



Asian Vegetable Soup With Shrimp image

I was at my local Korean produce market, where they were having a special on their pre-packaged Asian vegetables for green soup ( that's how they labelled it's). Essentially, it was just slivered Savoy cabbage and shredded carrots. I bought a 2-1/2 lb. package on an impulse, and then I had to come up with someone to do with it. Having had a heavy snowfall, I was glad to have this in the fridge and was able to create a delicious and easy soup.

Provided by JackieOhNo

Categories     Asian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil
2 leeks, white and light green parts only, halved and sliced
2 celery ribs, thinly sliced
1 inch piece fresh ginger, peeled and minced
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon white pepper
1 cup shredded carrot
2 lbs sliced savoy cabbage
2 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
4 cups vegetable stock
1 1/4 cups water
1/2 lb large shrimp, peeled and deveined (31/40 size)
salt, to taste (optional)

Steps:

  • In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
  • Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
  • Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  • After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.

Nutrition Facts : Calories 143.4, Fat 5.3, SaturatedFat 4, Cholesterol 47.8, Sodium 556.6, Carbohydrate 17.6, Fiber 6.3, Sugar 6, Protein 9.5

SHRIMP AND VEGETABLE SOUP



Shrimp and Vegetable Soup image

Make and share this Shrimp and Vegetable Soup recipe from Food.com.

Provided by Ree Devi

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

4 cups organic free range chicken broth
28 ounces peeled crushed tomatoes
16 ounces shrimp
1 cup onion
1/2 cup broccoli
1/2 cup cauliflower
1 cup cabbage
1/2 cup sweet pepper
3 bay leaves
1 tablespoon italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine chicken broth, tomatoes and bay leaves and heat over low heat.
  • Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
  • Add vegetables to soup broth once cooked.
  • Let soup simmer.
  • Peel shrimp, chop and cook on skillet, then add to soup right before serving.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS



Chinese Vegetable Soup With Shrimp and Pork Meatballs image

This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

Provided by loof751

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
1/2 lb shrimp
1/2 cup water chestnut
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

Steps:

  • Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
  • In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
  • Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
  • Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
  • Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
  • Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
  • Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

ASIAN MIRACLE DIET SOUP



Asian Miracle diet soup image

Make and share this Asian Miracle diet soup recipe from Food.com.

Provided by ngibsonn

Categories     Weeknight

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 17

1 tablespoon peanut oil
1/4 cup chopped fresh ginger
1/4 cup chopped fresh garlic
1 gallon chicken broth, plus
2 cups chicken broth
1/2 cup cornstarch
1 (10 1/2 ounce) package firm tofu, cut into 1/4 inch pieces
1 (8 ounce) can straw mushrooms
1 (8 ounce) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 (16 ounce) bags frozen oriental-style vegetables
1 lb peeled shrimp
1/4 cup chopped cilantro
1 (10 ounce) package spinach, trimmed and chopped

Steps:

  • In a large pot heat oil over medium heat.
  • Add the ginger and garlic and cook until tender, 3 to 4 minutes.
  • Combine 1-cup broth with the cornstarch and blend until smooth.
  • Pour the cornstarch mixture into the pot and add the remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
  • Bring the soup to a boil and cook until thickened.
  • Add the frozen vegetables, shrimp and cilantro.
  • Simmer until shrimp is just opaque, about 10 minutes.
  • Stir in the spinach and cook until just wilted.
  • They say if you eat a full pot every 2 to 3 days, that is all you need to drop pounds fast.

ASIAN VEGETABLE SOUP



Asian Vegetable Soup image

This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).

Provided by spatchcock

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

Steps:

  • Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
  • Add onion, garlic, and gignger; simmer for 3 minutes.
  • Stir in remaining stock and soy sauce.
  • Cover pot and bring to a gentle boil.
  • Add remaining ingredients.
  • Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
  • Timing - about 8 minutes.
  • Top each serving with one of the garnishes.
  • VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
  • EGG THREADS:.
  • In a small skillet, heat a little margarine.
  • When it begins to bubble, add 1 egg beaten with a little cold water.
  • Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
  • When the egg is lightly cooked, turn it out onto a cutting board.
  • Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7

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