Chilied Lemongrass Shrimp Soup Recipes

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SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER



Shrimp Broth with Lemongrass, Chili and Ginger image

Categories     Soup/Stew     Garlic     Ginger     Low Carb     Low Fat     Shrimp     Summer     Healthy     Lemongrass     Simmer     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3/4 pound uncooked large shrimp
6 14 1/2-ounce cans low-salt chicken broth
1 cup finely chopped carrot
1/3 cup thinly sliced fresh lemongrass
3 tablespoons finely chopped fresh ginger
2 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh mint
1 1/2 tablespoons finely chopped cilantro
1 small serrano chili, stemmed, thinly sliced into rounds
1 1/2 teaspoons fresh lime juice
6 thin lime slices

Steps:

  • Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
  • Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
  • Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
  • Ladle into bowls. Garnish with lime.

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)



Thai Lemongrass and Chile Soup (Tom Yum) image

Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.

Provided by Aariq Skought

Categories     Clear Soup

Time 16m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups vegetable broth
2 stalks lemongrass, peeled and cut into 4 inch pieces
3 fresh kaffir lime leaves (optional)
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped oyster mushrooms or 1 1/2 cups white mushrooms
2 tablespoons fresh lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
1 tablespoon minced fresh cilantro
2 -3 small hot green chili peppers, seeded and halved (optional)
rice noodles

Steps:

  • In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
  • In small skillet, heat oil over medium-high heat.
  • Add garlic and ginger, and cook, stirring often, about 30 seconds.
  • When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
  • Add cooked garlic and ginger to broth.
  • Return broth to a boil, and stir in chile paste and mushrooms.
  • Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
  • Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
  • Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
  • Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
  • For Vegetarian/Vegan omit the fish sauce and use the soy.

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP



Simple Thai-style Lemongrass Shrimp Soup image

You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

Provided by Anya4405

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced (I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro

Steps:

  • Cut off the dry end and a few top leaves of the lemongrass stem.
  • Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
  • Reserve.
  • Bruise the chilies, cut them in half, scoop out and discard the seeds.
  • Reserve the chilies.
  • Bring the water to boil.
  • Add lemongrass and ginger, and squeeze out half the lime into the water.
  • Boil 2-3 minutes.
  • Add fish sauce and chili-garlic paste.
  • Cook for another minute.
  • Add tomatoes and mushrooms.
  • Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
  • Squeeze the other half of the lime into the soup.
  • Take off the heat.
  • Add the chilies and let stand a few seconds, then add the shrimp.
  • Garnish with cilantro and serve immediately.
  • Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
  • They do add flavour when left in the soup while you eat it.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

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

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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

CHILIED LEMONGRASS SHRIMP SOUP



Chilied Lemongrass Shrimp Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h

Yield Six main courses, eight appetizers

Number Of Ingredients 15

2 pounds medium-size shrimps, shells on
1 tablespoon sweet butter
2 stalks lemongrass
2 shallots, peeled and minced
white onion, minced
1 large carrot diced
teaspoon turmeric
1 small chili pepper, cut in half
1 inch piece of ginger, peeled and minced
4 cups chicken broth
1/4 pound shiitake mushrooms, stems discarded, sliced thinly
Kosher salt and freshly ground pepper to taste
1 large slice tofu
1 bunch cilantro
1 lime, cut into thin disks

Steps:

  • Shell and devein the shrimps, reserving all shells. Cut the shrimps in half lengthwise and refrigerate. Warm the butter in a large soup pot over high heat. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
  • Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes. Add the chicken broth and simmer for 1 hour.
  • Drain the broth, discarding the solids and reserving the broth. Return the soup pot to medium heat. Add the remaining butter and the mushroom slices. Stir and cook for 5 minutes until the mushrooms begin to soften. Add the broth and simmer for 30 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
  • Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup. Simmer for 5 minutes. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1109 milligrams, Sugar 6 grams, TransFat 0 grams

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