Best 7 Ginger Shrimp Soup Recipes

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Indulge in a culinary journey with our collection of tantalizing ginger shrimp soup recipes. These soups are not only bursting with flavor but also pack a nutritious punch. From the classic Cantonese-style ginger shrimp soup to unique variations like spicy Szechuan ginger shrimp soup and refreshing Vietnamese ginger shrimp soup, our recipes cater to diverse palates. Each recipe is carefully curated with step-by-step instructions, ensuring that you can recreate these delectable soups in the comfort of your own kitchen. Dive into a world of flavors and aromas as you explore our ginger shrimp soup recipes, perfect for any occasion.

Here are our top 7 tried and tested recipes!

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup with Star Anise and Ginger Shrimp image

Categories     Soup/Stew     Shellfish     Vegetable     Sauté     Christmas     Quick & Easy     Low/No Sugar     Shrimp     Butternut Squash     Fall     Winter     Gourmet

Yield Makes 8 first-course servings, or about 5 cups

Number Of Ingredients 12

24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

  • Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
  • Make soup while shrimp marinate:
  • Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
  • Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
  • Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
  • Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

GINGER-ORANGE ROASTED CARROT SOUP WITH SPICY SHRIMP



Ginger-Orange Roasted Carrot Soup with Spicy Shrimp image

Categories     Cookies     Sauce     Ginger     Side     Roast     Orange     Shrimp     Carrot     Simmer

Yield 4 servings

Number Of Ingredients 12

1 pound carrots, peeled and sliced into 1/4-inch-thick disks
5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Salt and black pepper
1 orange
1 teaspoon hot sauce (eyeball it)
12 large shrimp, shelled, deveined, and butterflied (see Note)
2 medium onions, thinly sliced
2-inch piece fresh ginger, peeled and chopped
2 large garlic cloves, chopped
1 teaspoon curry powder, 1/3 palmful
1 quart chicken stock
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat the oven to 450°F.
  • Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
  • In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
  • Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
  • When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
  • Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
  • Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
  • Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup With Star Anise and Ginger Shrimp image

Make and share this Butternut Squash Soup With Star Anise and Ginger Shrimp recipe from Food.com.

Provided by kyle martin

Categories     Vegetable

Time 1h10m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

24 large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (about 1 lb.)
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons margarine
1 3/4 lbs butternut squash, peeled, seeded, and and cut into 1/2 inch pieces (5 cups)
4 cups chicken broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
fresh cilantro stem (to garnish)

Steps:

  • Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
  • Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
  • Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
  • Remove star anise.
  • Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
  • Sprinkle shrimp with salt.
  • Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
  • Bring soup to a simmer and season with salt and pepper.
  • Divide among 8 bowls and mound 3 shrimp in each bowl.
  • Garnish with cilantro sprigs.

MANGO-GINGER-CURRY SOUP WITH SHRIMP



Mango-Ginger-Curry Soup with Shrimp image

Provided by Georgia Downard

Categories     Soup/Stew     Food Processor     Ginger     Appetizer     Backyard BBQ     Lunch     Mango     Shrimp     Curry     Summer     Healthy     Self     Pescatarian     Paleo     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

2 ripe mangoes (about 1 pound each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.6 ounces) light coconut milk
1/2 cup coconut water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup cooked, diced shrimp
3 tablespoons chopped fresh cilantro

Steps:

  • Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

CARROT GINGER SOUP WITH COCONUT ROASTED SHRIMP RECIPE - (4.1/5)



Carrot Ginger Soup with Coconut Roasted Shrimp Recipe - (4.1/5) image

Provided by cpauze

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper

Steps:

  • 1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. 2. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. 3. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

GINGER SHRIMP SOUP



Ginger Shrimp Soup image

My neice and I were experimenting with Holiday leftovers. It was a cold, raw day and we wanted something warm and satisfying, but carb friendly. We came up with this soup, and it is really wonderful. Everyone who tries it loves it!We hope you do, too.

Provided by Deblet

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
2 tablespoons fresh ginger, minced
1 stalk celery, diced
1 small onion, diced
2 tablespoons olive oil
8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
1 teaspoon dried thyme or 1 teaspoon fresh thyme
salt and pepper
1/2 cup brown rice or 1/2 cup wild rice
12 shrimp, cooked, peeled
1/2 cup heavy cream or 1/2 cup half-and-half
2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed

Steps:

  • In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
  • Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
  • Cook until rice is al dente.
  • Add the shrimp and spinach.
  • Simmer until the spinach is wilted and the shrimp is heated through.
  • Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.

Nutrition Facts : Calories 141.8, Fat 9.4, SaturatedFat 4, Cholesterol 34.1, Sodium 30.4, Carbohydrate 11.2, Fiber 0.9, Sugar 0.6, Protein 3.5

SHRIMP AND GINGER SOUP



Shrimp and Ginger Soup image

Make and share this Shrimp and Ginger Soup recipe from Food.com.

Provided by Outta Here

Categories     Asian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon peanut oil
1 garlic clove, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
2 (15 ounce) cans chicken broth
2 cups water
1 lb Chinese egg noodles
20 medium shrimp, peeled and deveined
1 lb cake tofu, diced (optional)
10 spinach leaves, stems removed
soy sauce, to taste
2 scallions, chopped (white part and some green, for garnish)

Steps:

  • Heat the peanut oil in a Dutch oven.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Add the broth, water, and noodles and bring to a boil. Cook until noodles are done.
  • Reduce heat to simmer and add shrimp and cook 2 minutes.
  • Add the tofu and spinach, and cook for 3 minutes more.
  • Add soy sauce and serve with the green onion garnish.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around while you're cooking.
  • Use Fresh Ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic ginger and shrimp.
  • Sauté the Ginger: Sautéing the ginger in oil will help release its flavor and aroma. Be careful not to burn the ginger, as this will make the soup bitter.
  • Use a Good Quality Broth: The broth is the base of your soup, so it's important to use a good quality one. You can use homemade broth or a store-bought broth that you like the taste of.
  • Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
  • Add Vegetables: You can add any vegetables you like to this soup. Some good options include carrots, celery, onions, and mushrooms.
  • Season to Taste: Season the soup with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

Ginger shrimp soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The ginger and shrimp give the soup a unique and flavorful taste that is sure to please everyone. This soup is also a good source of protein, vitamins, and minerals. So next time you're looking for a quick and easy meal, give ginger shrimp soup a try!

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