Thai Shrimp Rice Soup Recipes
THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
THAI SHRIMP & RICE SOUP
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
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!
THAI SHRIMP AND RICE SOUP
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
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.
SHRIMP PAD THAI SOUP
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
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