SPEEDY SPICED PRAWN SOUP
Provided by Jamie Oliver
Categories Quick & easy recipes Gorgeous Winter Soups Seafood Prawns Quick & easy recipes Quick fixes Lunch & dinner recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
Nutrition Facts : Calories 321 calories, Fat 13.1 g fat, SaturatedFat 6 g saturated fat, Protein 16.1 g protein, Carbohydrate 36.2 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.2 g salt, Fiber 2 g fibre
SPICY PRAWN SOUP
A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
Provided by Good Food team
Categories Dinner, Main course, Soup, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
- Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.97 milligram of sodium
SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
SPICY CRAB AND SHRIMP SOUP
A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.
Provided by mjmurr
Categories Crab
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy saucepan over meduium-high heat.
- add onion and celery ,.
- saute' until tender ,about 6 minutes.
- Add clam juice , tomatoes with their jucies and sherry.
- Bring to a boil.
- Add next 8 ingredients.
- Simmer until barley is tender ,stirring often about 25 minutes.
- Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
- season with salt and pepper.
- .
Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9
SPICY JAMAICAN SHRIMP SOUP
Make and share this Spicy Jamaican Shrimp Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
- Add the jamaican jerk seasoning and the shrimp.
- Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.
Nutrition Facts : Calories 108.8, Fat 3.4, SaturatedFat 0.5, Cholesterol 67.8, Sodium 140.2, Carbohydrate 10.1, Fiber 0.8, Sugar 1.3, Protein 9.9
SPICY PRAWN NOODLE SOUP
This was one of those make-it-up-as-you-go-along recipes that had me licking the bowl afterwards, so felt the need to write it down so I don't forget. Very easy and simple, absolutely can't go wrong. A word of warning - the measurements are estimates, I tend to go by eye, so taste-and-look is the order of the day when putting this together. When I write it down it looks like a long list of ingredients but the only essential ones are prawns (or other fish), noodles, water, oil, flour, garlic and chilli. Everything else, add or take away as your cupboard or your tastebuds dictate.
Provided by Rachel C
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Coat the prawns in the soy sauce and mix in the cornflour.
- Put the oil in a pan, not too hot. Add the spring onions and start to cook. Add the coated prawns after 1 minute.
- Mix the soup 'goo' ingredients to make a thick paste, then add to the pan. After a minute, add the water gradually until you have a soup consistency that suits you (bearing in mind that you'll be adding noodles and beansprouts shortly).
- Add the beansprouts and noodles and cook for a couple of minutes until the beansprouts are cooked but still slightly crunchy.
- Serve with hunks of bread to soak up the garlicky, spicy liquid and to mop up the bowl!
Nutrition Facts : Calories 753.9, Fat 50.8, SaturatedFat 6.9, Cholesterol 380, Sodium 6781.7, Carbohydrate 15.9, Fiber 1.3, Sugar 3.7, Protein 58.1
SPICY PRAWN SOUP
Right now, the temperature is 49 degrees & I live in South Florida. The compressor for the heat on the first floor of the nursing home is broken, can you imagine? We don't even have clothes for this weather -- I think I'll spend some more time in my room in my flannel granny gowns - that my daughter insisted I have! So I found this recipe this morning, we made it and it's great! ;) A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes. Good Food Magazine, November 2007 edition.:) If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed.
Provided by Manami
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 minutes
- Take out and set aside, then tip the curry paste into the pan and fry for 1 minute
- Pour in the coconut milk and stock.
- Bring to boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through.
- Stir in the vegetables then serve.
Nutrition Facts : Calories 370.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 130.4, Sodium 318.9, Carbohydrate 56.8, Fiber 3.4, Sugar 2.2, Protein 18.7
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
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