Time 12m Number Of Ingredients 12 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.
Time 1h25m Number Of Ingredients 15 Steps:
Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside. Combine the vegetable stock and reserved shrimp shells in a saucepan. Simmer together for 30 minutes. Then strain out and discard the shrimp shells, reserving the stock. Heat a stockpot or Dutch oven over medium heat. Add the vegetable oil and lightly sauté the onion, carrot and celery until tender - about 6 to 8 minutes. Add the garlic, ginger, chili pepper halves and cook for 1 to 2 minutes. Add the reserved vegetable stock and coconut milk, and bring to a simmer. Simmer for 20 minutes. Meanwhile, in a separate bowl or saucepan, pour boiling water over the rice noodles and let them sit while the soup simmers. Drain and add the noodles to the soup, along with the shrimp, soy sauce and scallions. Simmer just until the shrimp is pink and opaque - about 2 to 4 minutes. Add the cilantro and serve with the lime wedges.
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.
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.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Yield 4 servings Number Of Ingredients 32 Steps:
Make the broth: Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1-1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper. Make the paste: Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes. Assemble: Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp. Cook over high heat until vegetables and shrimp are thawed, stir occasionally. Bring to a boil. Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!). Reduce heat to medium and simmer 3 minutes or until vegetables are tender. Sprinkle each serving with peanuts from meal starter.
Time 25m Yield 4 servings. Number Of Ingredients 12 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.
More about “shrimp noodle soup recipes”
Time 25m Number Of Ingredients 10 Steps:
In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil). Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.
