Hot And Sour Shrimp Noodle Soup Recipes

HOT AND SOUR SHRIMP SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

HOT-AND-SOUR SHRIMP NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
• Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
• Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
• Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.

HOT 'N' SOUR SHRIMP

Steps:

• In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.

THAI HOT AND SOUR SOUP WITH SHRIMP TOAST

Steps:

• Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.
• In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.

THAI HOT AND SOUR SHRIMP SOUP

Steps:

• In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
• In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
• Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

HOT AND SOUR SHRIMP SOUP

Steps:

• Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
• Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
• Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
• Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
• Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
• Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
• Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS

Steps:

• Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
• Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
• Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
• Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
• Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

HOT AND SOUR SHRIMP NOODLE SOUP

Steps:

• Put the broth, halved chili peppers, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil.
• Cover and simmer for 4 mins then strain into a clean pan.
• Add the mushrooms and shrimp and cook for 2-3 mins until the shrimp turn pink.
• Add the pak choi and leave to wilt for 1 minute.
• Cook the noodles according to packet instructions and divide among 4 bowls.
• Ladle the soup over the noodles, garnish with red chili and lime wedges and serve.