Best 4 Cold Thai Daikon And Shrimp Soup Recipes

THAI COCONUT SHRIMP SOUP

Steps:

• Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
• Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

COLD THAI DAIKON AND SHRIMP SOUP

Steps:

• Place the chicken stock in a saucepan, bring to a simmer and add the daikon radish. Simmer about five minutes, until the daikon becomes translucent.
• While the daikon is cooking, seed and chop the green chili or jalapeno and combine it with the vinegar and salt in a blender or a mini food processor. Process to make a pale green liquid. Stir this into the soup.
• Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.
• Transfer the soup to a bowl, cover and refrigerate until cold. To serve, float coriander leaves on top of each portion.