SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO
Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.
Provided by TXOLDHAM
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot.
- Add ginger and onion.
- Cook, stirring frequently for about 3 minutes.
- Add broth and red pepper flakes and bring to a low boil.
- Add cabbage and cook for approximately 2 to 3 minutes.
- Add shrimp, lime zest and lime juice.
- Cook just until shrimp turns pink.
- Serve hot sprinkled with cilantro or scallions.
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)
From newest book. Haven't tried. This tangy, spicy soup is made with classic Thai ingredients that are easy to find. Look for both chili-garlic sauce and Asian fish sauce in the specialty food section of most large supermarkets. If you have leftovers, simply whisk when reheating.
Provided by Lizzie Rodriquez
Categories Clear Soup
Time 40m
Yield 4 2 cup servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
- Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
- Remove pan from the heat, divide into 4 bowls, and serve.
Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 143.2, Sodium 953.8, Carbohydrate 6.9, Fiber 0.7, Sugar 1.8, Protein 20.9
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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