Asian Shrimp Soup Recipes

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.

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.

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.

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.

Steps:

• Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
• Meanwhile, toss chicken with cornstarch until it is completely coated.
• Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
• Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
• Let soup stand 5 minutes before serving.