Shrimp Chinese Style Noodle Soup Food

EASY SHRIMP NOODLE SOUP CHINESE STYLE

Steps:

• Trim the bottom of the bulb and separate the leaves. If using regular bok choy, use the inner leaves of the bulb as those are young. Finely chop scallion greens.

QUICK CHINESE SHRIMP NOODLE SOUP

Steps:

• Cook the noodles according to the package instructions and then drain.
• Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
• Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
• Warm through, then pour into a bowl and serve topped with chilli flakes.

SHRIMP NOODLE SOUP

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.

HOT-AND-SOUR SHRIMP NOODLE SOUP

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.

CHINESE CHICKEN AND SHRIMP NOODLE SOUP

Steps:

• Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
• Remove chicken from pot and allow to cool, then remove the meat from the bones.
• Cut the meat into long thin slivers, and discard bones.
• Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
• Add the noodles and the soy sauce and cook 5 minutes more.
• Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

SHRIMP 'N' CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.

CHINESE-STYLE SHRIMP SOUP

Steps:

• In a small bowl, blend water smoothly with cornflour.
• Set aside.
• In a large pan, combine stock, carrot and soy sauce.
• Bring to the boil, then simmer over a medium heat for 5 minutes.
• Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
• Stir in cornflour mixtue, snow peas and sesame oil.
• Cook stirring continuously, until soup boils and thickens slightly.
• Ladle soup into 4 serving bowls.
• Serve immediately.