Chilied Lemongrass Shrimp Soup Recipes

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

Steps:

• Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
• In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
• Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
• To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
• Dice fruit and toss with minced ginger.
• Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Steps:

• In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
• In small skillet, heat oil over medium-high heat.
• Add garlic and ginger, and cook, stirring often, about 30 seconds.
• When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
• Add cooked garlic and ginger to broth.
• Return broth to a boil, and stir in chile paste and mushrooms.
• Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
• Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
• Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
• Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
• For Vegetarian/Vegan omit the fish sauce and use the soy.

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

Steps:

• Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
• Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
• Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
• Ladle into bowls. Garnish with lime.