Thai Pineapple Soup With Pork And Dried Shrimp Recipes

THAI PINEAPPLE SOUP WITH PORK AND DRIED SHRIMP

Thai Pineapple Soup With Pork and Dried Shrimp image

I know the sound of a soup with pineapple and dried shrimp might not sound that appetizing, but this soup is delicious. I usually add about 1/2 cup of jasmine rice to a bowl and ladle in the soup.

Provided by Ed Kozak

Categories Pineapple

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup dried shrimp
2 tablespoons minced garlic
1 tablespoon vegetable oil
1 lb pork loin, cut into 1-inch cubes
2/3 cup fish sauce
1 cup fresh pineapple, cut into 1/2-inch cubes
2 teaspoons fresh coarse ground black pepper
2 scallions, chopped

Steps:

Soak the dried shrimp in 1/2 cup of cold water for 10 minutes. Drain and set aside.
Saute the garlic in the vegetable oil until it is light brown and set aside.
In a large pot, bring to a boil 9 1/2 cups of water, then add the pork and fish sauce.
Continue boiling for 7 to 10 minutes, or until the pork has cooked.
Add the pineapple, pepper, and shrimp. Cover, reduce heat and simmer for 5 to 7 minutes.
When ready to serve, stir in the scallions and float sauted garlic on top.

Nutrition Facts : Calories 312.5, Fat 19.4, SaturatedFat 6, Cholesterol 68, Sodium 2975.2, Carbohydrate 8.9, Fiber 1.1, Sugar 5.2, Protein 25.2

THAI PINEAPPLE SHRIMP CURRY

Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

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