Thai Shrimp And Rice Soup Recipes

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SHRIMP RICE SOUP



Shrimp Rice Soup image

This recipe is one of the Asian style--actually Korean style--rice soups. It is a thick porridge-style soup that is flavorful and healthy: low-fat, low-calorie, low-salt. Good for a meal.

Provided by Simon Song

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

Yield 3

Number Of Ingredients 6

2 cups white rice
9 ounces shelled and deveined shrimp
1 tablespoon sesame oil
1 tablespoon rice wine
12 cups water
salt to taste

Steps:

  • Rinse rice and set aside for 2 hours or until moistened.
  • Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
  • Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

Nutrition Facts : Calories 585.9 calories, Carbohydrate 99.6 g, Cholesterol 127.7 mg, Fat 6.8 g, Fiber 1.6 g, Protein 25.9 g, SaturatedFat 1.1 g, Sodium 159 mg, Sugar 0.1 g

THAI COCONUT SOUP



Thai Coconut Soup image

Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Provided by Nagi

Categories     Mains     Soup

Time 20m

Number Of Ingredients 18

1 tbsp vegetable oil
10 prawns/shrimp (, peeled and deveined (Note 1))
2 garlic cloves (, finely grated)
2 tsp ginger (, finely grated)
1 lemongrass (, peeled, finely grated (Note 2))
1 tbsp brown sugar
1 1/2 tbsp fish sauce ((or soy sauce))
2 tsp curry powder ((Note 3))
1 tsp coriander powder
2 tsp chilli garlic paste or other chilli paste (, adjust to taste (Note 4))
400 g/14oz coconut milk ((Note 5))
2 cups /500ml chicken broth ((or vegetable))
2 tsp lime zest ((1 lime))
200 g / 7 oz fresh egg noodles, (prepared per packet (other noodles Note 6))
Big handful bean sprouts
Lime wedges
Fresh coriander/cilantro leaves
Sliced red onion ((or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional))

Steps:

  • Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  • Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  • Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  • Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  • Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  • Add chicken broth and coconut milk. Stir and bring to simmer.
  • Simmer for 2 minutes, then add lime zest and return prawns into broth.
  • Cook for 2 minutes just to reheat and finish cooking the prawns.

Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

THAI COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Thai Coconut Shrimp Soup is a gorgeous, healthy, flavor packed soup recipe that will make your tastebuds tingle!

Provided by Iowa Girl Eats

Categories     entree, light and healthy, seafood, soup or stew

Yield serves 4-5

Number Of Ingredients 17

1 Tablespoon coconut oil
1 large shallot or small onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon freshly grated ginger
3-4 Tablespoons gluten free red curry paste, depending on how hot you like it
2 cups gluten free chicken broth
15oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
2 teaspoons gluten free fish sauce
1 Tablespoon coconut sugar
1/2 teaspoon dried basil
salt and pepper
1lb 16/20 jumbo shrimp, peeled and deveined
8oz mushrooms, very thinly sliced
4 cups baby spinach, roughly chopped
1 lime, cut in half, one half sliced into wedges
For serving: cooked rice, chopped cilantro

Steps:

  • Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
  • Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

THAI SHRIMP AND RICE SOUP



Thai Shrimp and Rice Soup image

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

Provided by chia2160

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
  • Simmer until ginger is softened, about 15 minutes.
  • Strain in a sieve lined with paper towels, and discard solids.
  • Return to stockpot.
  • Add rice, simmer uncovered 15 minutes.
  • Add shrimp and cook through until it turns pink, 3-4 minutes.
  • Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
  • Remove from heat, stir in lime juice.
  • Garnish with lime wedges and extra basil or cilantro.

THAI SHRIMP & RICE SOUP



Thai Shrimp & Rice Soup image

This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*

Provided by LifeIsGood

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth, low-sodium
1 -2 teaspoon sriracha sauce (chile-garlic sauce)
1 celery rib, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
4 inches piece lemongrass, thinly sliced (see note in description)
2 tablespoons fish sauce
2 teaspoons sugar
1 lb medium shrimp, raw, without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
1 freshly squeezed lemon, juice of (3 to 4 T.)
1/2 cup fresh cilantro leaves, coarsely chopped

Steps:

  • *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
  • Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
  • Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
  • Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
  • Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
  • Ladle the soup into warm bowls and enjoy!

20+ LEFTOVER SHRIMP RECIPES



20+ Leftover Shrimp Recipes image

Provided by Jamie

Categories     Recipes

Number Of Ingredients 21

Restaurant Style Shrimp Salad
Shrimp Pasta Salad
Zesty Lime Shrimp and Avocado Salad
Shrimp Stuffed Avocados
Mediterranean Shrimp Salad With Cannellini Beans
Retro Shrimp Dip
Shrimp Scampi Dip
Garlic Grilled Shrimp Skewers
Sheet Pan Shrimp Boil In Oven
Bacon-Wrapped Shrimp
Chili Lime Shrimp
Crispy Baked Coconut Shrimp
Garlic Shrimp Stir Fry
Garlic Butter Shrimp Scampi
Healthy Shrimp Pad Thai
Shrimp Fried Rice
Garlic Butter Shrimp Pasta
Shrimp Chowder
Easy Shrimp u0026 Sausage Gumbo
Thai Butternut Squash Soup With Shrimp
Thai Shrimp Soup

Steps:

  • Choose your preferred recipe for leftover shrimp.
  • Prepare needed ingredients.
  • Cook for 30 minutes or less.

Nutrition Facts :

THAI SHRIMP AND RICE SOUP



THAI SHRIMP AND RICE SOUP image

Yield 4 People

Number Of Ingredients 11

4 cups chicken broth, low-sodium
1 to 2 teaspoons chile-garlic sauce (also called sri racha)
1 rib celery, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
1 4-inch piece lemongrass, thinly sliced
2 tablespoons fish sauce
2 teaspoons sugar
1 lb. medium shrimp without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
Freshly squeezed juice of 1 lemon
1/2 cup coarsley chopped fresh cilantro

Steps:

  • 1. Put the chicken broth, chile-garlic sauce, celery, and carrot in a medium saucepan and bring to a simmer. Add the lemongrass, fish sauce, and sugar and simmer another 5 minutes. 2. Sir in the shrimp and rice and simmer just until the shrimp are pink and opaque, 2 to 3 minutes more. 3. PUll the saucepan from the heat and stir in the lemon juice and cilantro. Ladle the soup into warmed bowls.

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