Chilled Curried Seafood Soup Recipes

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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

CHILLED CURRIED SEAFOOD SOUP



Chilled Curried Seafood Soup image

This is a really nice soup. Perfect for a hot summer day. Got it from Betty Crocker's New Choices Cookbook. Cook time reflects chill time, but you should never trust my prep times anyway.

Provided by Ilysse

Categories     < 4 Hours

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup potato, chopped
3/4 cup onion, chopped
2 cups chicken broth
1 1/2 teaspoons curry powder
1 garlic clove, chopped
1 (14 1/2 ounce) can whole tomatoes, undrained
4 1/2 cups white fish fillets, cut into 1 inch pieces (about 1 1/2 lb)
1 cup plain yogurt (fat free is ok)
2 tablespoons parsley, chopped
2 tablespoons lemon juice

Steps:

  • Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
  • Stir frequently and break up tomatoes.
  • Reduce heat and simmer 15 minutes, uncovered.
  • Place in a blender and blend until smooth.
  • Return to pot and bring back to a boil.
  • Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
  • Remove from heat and let cool.
  • Cover and chill for 3 hours or until cool.
  • Stir in remaining ingredients.
  • Serve chilled.

Nutrition Facts : Calories 124.2, Fat 3.1, SaturatedFat 1.6, Cholesterol 8, Sodium 420.1, Carbohydrate 18.7, Fiber 2.9, Sugar 7.9, Protein 6.8

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