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
BOOKBINDER'S PHILADELPHIA SNAPPER SOUP
Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!
Provided by CHRISSYG
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
- Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
- Cook vegetables in butter until onions are translucent. Add beef stock.
- In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
- Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- Strain soup.
- Place vegetables into food processor or blender and purée.
- Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
- Add meat and vegetable purée.
- Remove from direct heat. Add sherry right before serving.
Nutrition Facts : Calories 169.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 43.6, Sodium 636, Carbohydrate 11.3, Fiber 0.9, Sugar 2.2, Protein 13.7
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI SEAFOOD SOUP
Am amazing thai soup , bursting with flavour with every mouthful. It might seem rather compicated but it isn't really.
Provided by Wild Thyme Flour
Categories Chowders
Time 42m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
- combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
- Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
- add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
- Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.
Nutrition Facts : Calories 365.8, Fat 21.5, SaturatedFat 13.9, Cholesterol 312, Sodium 634.6, Carbohydrate 10.9, Fiber 0.4, Sugar 2.9, Protein 33
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