Oriental Shrimp Soup Recipes

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ASIAN SHRIMP AND VEGETABLE SOUP



Asian Shrimp and Vegetable Soup image

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

Provided by EatingWell Test Kitchen

Categories     Healthy Snap Pea Recipes

Time 45m

Number Of Ingredients 14

12 ounces fresh or frozen large shrimp, peeled and deveined
4 green onions
2 teaspoons canola oil
2 medium carrots, peeled and thinly sliced
8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
2 cups water
1 cup shelled sweet soybeans (edamame)
1 tablespoon reduced-sodium soy sauce
¼ teaspoon crushed red pepper
1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
1 Slivered green onions

Steps:

  • Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
  • In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
  • Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 9.5 g, Cholesterol 64.6 mg, Fat 4.1 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 489 mg, Sugar 4.2 g

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

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

CHINESE-STYLE SHRIMP SOUP



Chinese-Style Shrimp Soup image

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

Provided by Sueie

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup water
3 teaspoons cornflour
4 cups fish stock or 4 cups vegetable stock
2 cups thinly sliced carrots
3 teaspoons soy sauce
250 g small green shrimp, peeled and deveined
1 cup thinly sliced shredded Chinese cabbage
2 thinly sliced shallots
1 (225 g) can sliced water chestnuts, drained
125 g snow peas, trimmed
1/2 teaspoon sesame oil

Steps:

  • In a small bowl, blend water smoothly with cornflour.
  • Set aside.
  • In a large pan, combine stock, carrot and soy sauce.
  • Bring to the boil, then simmer over a medium heat for 5 minutes.
  • Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
  • Stir in cornflour mixtue, snow peas and sesame oil.
  • Cook stirring continuously, until soup boils and thickens slightly.
  • Ladle soup into 4 serving bowls.
  • Serve immediately.

ASIAN RAMEN SHRIMP SOUP



Asian Ramen Shrimp Soup image

This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup cooked small shrimp, peeled and deveined
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce

Steps:

  • In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

ORIENTAL SHRIMP RAMEN SOUP



Oriental Shrimp Ramen Soup image

Ramen noodles speeds up assembly of this soup that gets its color from green onions, shrimp and carrots. It's delicious and quick to fix.

Provided by Mika G.

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 1/2 cups water
1 (3 ounce) package oriental-flavor instant ramen noodles
1 cup frozen cooked small shrimp
1/2 cup green onion, chopped
1 medium carrot, julienned
2 tablespoons light soy sauce

Steps:

  • In a large saucepan, bring water to a boil.
  • Set aside seasoning packet from noodles.
  • Add the noodles to boiling water; cook and stir for 3 minutes.
  • Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook 3-4 minutes longer or until heated through.

Nutrition Facts : Calories 110.6, Fat 3.5, SaturatedFat 1.6, Sodium 964.7, Carbohydrate 16.7, Fiber 1.3, Sugar 1.5, Protein 3.6

SHRIMP ORIENTAL



Shrimp Oriental image

Provided by Barbara Kafka

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dark Oriental sesame oil
10 cloves garlic, smashed, peeled and quartered lengthwise
3 bunches scallions, white part cut in 1-inch pieces; greens cut across thinly to make 1 cup
3 medium-size red bell peppers, cut in 1/2-inch pieces
2 tablespoons cornstarch
3 tablespoons mirin (sweet Japanese wine)
1/4 cup tamari sauce
1/4 cup rice-wine vinegar
1/4 cup peeled and grated fresh ginger
1 8-ounce can sliced water chestnuts, drained and rinsed
1 pound large shrimp, peeled and deveined
1 ounce dried shiitake mushrooms, stemmed and broken into 1/2-inch pieces
10 ounces fresh plum tomatoes, cored and cut in 1/2-inch pieces
2 bunches fresh coriander, leaves chopped
Hot pepper sauce to taste
Coarse salt to taste

Steps:

  • Combine oil, garlic and white parts of scallions in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 3 minutes.
  • Stir in bell peppers. Cook, uncovered, for 2 minutes.
  • While peppers are cooking, place cornstarch and mirin in a small bowl and mix well. Stir in tamari sauce, vinegar, ginger and water chestnuts. Reserve.
  • Remove dish from oven. Push vegetables toward the center of the dish and arrange shrimp around the vegetables. Place mushrooms over shrimp and vegetables. Place tomatoes over mushrooms. Pour cornstarch mixture over all. Cover tightly with a lid or microwave plastic wrap. Cook for 3 minutes 30 seconds. Prick plastic to release steam.
  • Uncover and stir in coriander and scallion greens. Re-cover and cook for 2 minutes. Prick plastic to release steam.
  • Remove from oven. Uncover and stir in pepper mixture and salt.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1125 milligrams, Sugar 7 grams, TransFat 0 grams

QUICK CHINESE SHRIMP NOODLE SOUP



Quick Chinese Shrimp Noodle Soup image

An amazing Chinese soup, made with minimum effort for maximum results.

Provided by Erren Hart

Categories     Soup

Time 12m

Number Of Ingredients 12

6 ounces Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions
1 small head of Bok Choy (Pak choi) (chopped or sliced)
20 raw shrimp (cleaned and deveined)
Chilli flakes

Steps:

  • Cook the noodles according to the package instructions and then drain.
  • Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
  • Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
  • Warm through, then pour into a bowl and serve topped with chilli flakes.

Nutrition Facts : Calories 312 kcal, Carbohydrate 50 g, Protein 18 g, Fat 4 g, Cholesterol 82 mg, Sodium 1647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ASIAN SHRIMP AND ASPARAGUS SOUP



Asian Shrimp and Asparagus Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
2 tablespoons minced shallots
6 cups water
Bouquet garni including: the stems and roots of a bunch of cilantro, bay leaf, smashed peeled garlic clove, 2 red chili
1 pound asparagus, peeled, trimmed and cut into 1/2-inch rounds
1 pound peeled and deveined shrimp, cut into 1/2-inch pieces
1 cup canned straw mushrooms or fresh enoki mushrooms or sliced domestic mushroom caps
3 to 4 tablespoons fresh lime juice
1/2 cup (packed) cilantro leaves, coarsely chopped
Salt and crushed red pepper

Steps:

  • Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
  • Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

ASIAN SHRIMP NOODLE SOUP



Asian Shrimp Noodle Soup image

This asian shrimp noodle soup is a twist on the classic chicken noodle soup. It's quick and easy, but remember that much of the flavor will depend on the stock that you use, so use a stock that you like.

Provided by Meredith Laurence

Categories     Soups

Time 1h25m

Number Of Ingredients 15

24 large shrimp (unpeeled)
4 cups vegetable stock
1 tablespoon vegetable oil
1 red onion (sliced)
2 carrots (cut into julienne strips)
2 ribs celery (sliced on the bias ¼" thick)
2 cloves garlic (minced)
2 tablespoons grated fresh ginger
½ - 1 red chili pepper (halved)
2 15-ounce cans coconut milk
½ pound rice vermicelli noodles
1 tablespon soy sauce
3 scallions (sliced)
¼ cup fresh cilantro leaves
1 lime (cut into wedges)

Steps:

  • Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside. Combine the vegetable stock and reserved shrimp shells in a saucepan. Simmer together for 30 minutes. Then strain out and discard the shrimp shells, reserving the stock.
  • Heat a stockpot or Dutch oven over medium heat. Add the vegetable oil and lightly sauté the onion, carrot and celery until tender - about 6 to 8 minutes. Add the garlic, ginger, chili pepper halves and cook for 1 to 2 minutes. Add the reserved vegetable stock and coconut milk, and bring to a simmer. Simmer for 20 minutes.
  • Meanwhile, in a separate bowl or saucepan, pour boiling water over the rice noodles and let them sit while the soup simmers.
  • Drain and add the noodles to the soup, along with the shrimp, soy sauce and scallions. Simmer just until the shrimp is pink and opaque - about 2 to 4 minutes. Add the cilantro and serve with the lime wedges.

Nutrition Facts : Calories 781 kcal, Carbohydrate 70 g, Protein 14 g, Fat 52 g, SaturatedFat 45 g, Cholesterol 90 mg, Sodium 1393 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

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