Shrimp And Vegetable Soup Food

SHRIMP AND VEGETABLE SOUP

Steps:

• Combine chicken broth, tomatoes and bay leaves and heat over low heat.
• Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
• Add vegetables to soup broth once cooked.
• Let soup simmer.
• Peel shrimp, chop and cook on skillet, then add to soup right before serving.

CURRIED SHRIMP AND VEGETABLE SOUP

Steps:

• Warm oil in large stockpot over medium heat.
• Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
• Add the mushrooms and saute for 5 minutes.
• Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
• Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
• Add the potatoes and cook for 10 minutes stirring occasionally.
• Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
• Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
• Stir in the lemon juice just before serving.
• Serve with bread and enjoy!

CARIBBEAN SHRIMP AND VEGETABLE SOUP

Steps:

• Add onions, garlic, chile, ginger root, and oil to a large soup pot.
• Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
• Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
• Add in the stock and sweet potatoes; cover and bring to a boil.
• Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
• Add in the tomatoes and bell peppers; simmer 3-4 minutes.
• Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
• Season to taste with salt and pepper; serve.

ASIAN VEGETABLE SOUP WITH SHRIMP

Steps:

• In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
• Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
• Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
• After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.