HOT-AND-SOUR SHRIMP NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
- Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
- Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
- Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.
SHRIMP NOODLE SOUP
For extra flavors, add a splash of sherry to the soup before serving.
Provided by Lindsay Perejma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g
LONG-LIFE NOODLE SOUP WITH HOISIN MARINATED SHRIMP
Steps:
- Combine the marinade ingredients with the shrimp and mix to coat shrimp. Cover and marinate for 30 minutes in fridge. In a separate pot, par-cook the egg noodles in boiling water, or as per cooking instructions on package. Heat 3 TBS peanut oil in a wok or large saute pan. On medium high heat, add the onion and saute until soft. Add the shrimp and saute 1-2 minutes. Add the sake, broth, vinegar, fish sauce, mirin and soy sauce and cook the shrimp stirring occasionally over 2-3 minutes. Add the tamarind powder and stir. As shrimp begin to curl, add the peanuts and cook for 2 minutes on medium heat. Add the par-cooked noodles and simmer for anotehr 2-3 mintutes. Turn off heat and garnish with chopped coriander.
ASIAN LONG NOODLE SOUP
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
CHINESE NOODLES WITH SHRIMP
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook noodles. Drain and set aside.Heat oil in a wok. Cook garlic, stirring. Add shrimp and cook another 3 minutes, stirring. Shrimp should be pink. Add cooked noodles, soya sauce, hoisin sauce, rice vinegar and broth. Stir fry on high heat until everything is heated through and sauce is absorbed.Add bean sprouts and scallions and cook 1 minute more. Transfer to a serving platter.
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