Green Soup With Baby Shrimp And Basil Recipes

THAI GREEN CURRY SOUP WITH SHRIMP

Thai Green Curry Soup with Shrimp image

Thai Green Curry Soup with Shrimp | Coconut milk and green Thai curry paste make up the base for this flavorful soup, along with lemongrass, ginger and lime leaves. Fill it in with baby corn, bamboo shoots, tender shrimp and a side of rice for the perfect takeout dinner at home.

Provided by Jacqueline Piper

Categories Soup

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon cooking oil
1/2 large onion (diced)
1/2 inch fresh ginger (grated)
1 1/2 tablespoons lemongrass paste
3 tablespoons Thai green curry paste (see notes)
2 tablespoons fish sauce
6 Kaffir lime leaves
150 grams raw shrimp (peeled and deveined)
1 550 ml can bamboo shoots (drained)
1 400 ml can baby corn (drained)
2 cups chicken stock
2 cans coconut milk
rice (to serve, optional)
cilantro (to serve, optional)

Steps:

Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
Cook for a few minutes, until the cooked through a bit and thoroughly combined.
Add the bamboo shoots, baby corns, leaves, stock and fish sauce.
Bring to boil, then simmer for 10 minutes.
Add the shrimp, let simmer for 2 minutes or until shrimp is pink and cooked.
Serve immediately with rice and cilantro, if you prefer.

GREEN SOUP WITH BABY SHRIMP AND BASIL

Green Soup With Baby Shrimp And Basil image

Provided by Molly O'Neill

Categories dinner, lunch, weekday, soups and stews, appetizer, main course

Time 30m

Yield Four servings

Number Of Ingredients 11

Ingredients

4 medium-size cucumbers, peeled, halved, seeded and coarsely chopped
2 large scallions, green part only, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1/2 cup fresh cilantro
2 cups buttermilk
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/2 lemon
1/2 pound baby shrimp, in the shell
8 large basil leaves, cut across into thin strips

Steps:

Place the cucumbers, scallions, jalapeno, cilantro and buttermilk in a blender and blend until smooth. Stir in lemon juice, 1/2 teaspoon salt and pepper to taste. Chill in refrigerator.
Place the 1/2 lemon and 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, add the shrimp, cover and cook until the shrimp turn pink, about 3 minutes. Drain. When the shrimp are cool enough to handle, peel them. Season with salt and pepper to taste.
Taste the soup and adjust seasoning. Divide among 4 bowls and top with shrimp. Garnish with the basil and serve immediately.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 853 milligrams, Sugar 11 grams, TransFat 0 grams

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