THAI GREEN CURRY SOUP WITH SHRIMP
Thai Green Curry Soup with Shrimp | Coconut milk and green Thai curry paste make up the base for this flavorful soup, along with lemongrass, ginger and lime leaves. Fill it in with baby corn, bamboo shoots, tender shrimp and a side of rice for the perfect takeout dinner at home.
Provided by Jacqueline Piper
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
- Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
- Cook for a few minutes, until the cooked through a bit and thoroughly combined.
- Add the bamboo shoots, baby corns, leaves, stock and fish sauce.
- Bring to boil, then simmer for 10 minutes.
- Add the shrimp, let simmer for 2 minutes or until shrimp is pink and cooked.
- Serve immediately with rice and cilantro, if you prefer.
GREEN THAI SHRIMP CURRY
This very tasty and easy Thai shrimp dish is great for entertaining. I served it over baked brown rice with raisins and crushed peanuts.
Provided by Lorraine Williams
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes. Stir and cook until onions are tender, about 5 minutes. Add remaining oil and green curry paste. Stir and cook about 1 more minute.
- Add celery and red bell pepper to the skillet with the onion mixture. Continue cooking and stirring until tender-crisp, 3 to 5 minutes. Pour in coconut milk. Cook over medium heat, stirring occasionally, until reduced by 75%, about 10 minutes.
- Add shrimp to the skillet with the curry and cook until they turn pink, about 2 minutes. Season with fish sauce and cilantro.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 6.5 g, Cholesterol 172.6 mg, Fat 24.2 g, Fiber 1.4 g, Protein 23.1 g, SaturatedFat 12.4 g, Sodium 635.3 mg, Sugar 1.3 g
THAI GREEN CURRY SHRIMP SOUP
This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.
Provided by Ed Kozak
Categories Thai
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
- Cool shrimp in the stock and then peel.
- Reserve 4 cups of the stock. Set Aside.
- Heat the reserved 4 cups of stock in a saucepan over high heat.
- Stir in the green curry paste.
- Add the mushrooms, carrot, green beans, and cabbage.
- Bring to a boil then reduce heat and simmer until vegetables are just tender.
- Stir in tamarind paste, sugar, and fish sauce.
- Place some shrimp in a bowl and ladle in the soup.
THAI GREEN CURRY SHRIMP
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
THAI CURRY SOUP
This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!
Provided by Kaeli L
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
- Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
- Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
- To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 g
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