Asian Shrimp Soup

soups 524 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Asian Shrimp Soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 35 minutes
  • Calories: -
  • Difficulty: Easy
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If you like Asian shrimp stir-fry, then you will certainly love the aromatic soup prepared on its basis. Onions, carrots, ginger, shiitake mushrooms and pieces of ham are quickly fried in peanut butter with frequent stirring, then everything is poured with chicken broth, and shrimps are boiled in the soup. Top with blanched snow peas in pods, boiled rice and serve, sprinkled with fresh spring onions. The soup tastes spicy and multifaceted, like in a Chinese restaurant.

Ingredients

Directions

  1. In a medium saucepan, bring water to a boil. Add the snow peas and cook until crispy and soft, about 4 minutes. Fill a bowl with ice water. Drain the peas and put them in an ice bath to cool immediately; drain the water. In a small bowl, combine cornstarch, soy sauce, sesame oil, and 1/4 cup. water
  2. In a cauldron or heavy-bottomed saucepan, heat the peanut butter over high heat. Add the white onions, ginger, carrots, sugar and 3/4 teaspoon. salt; fry for 1 minute. Add mushrooms and ham and cook for 1 minute. Add rice wine, broth, and 2 tbsp. water and bring to a high boil. Add the shrimp and cook, stirring occasionally, until they turn pink, about 1 minute. Stir in cornstarch mixture and stir into soup; simmer until the soup thickens slightly, about 2 minutes. Stir in snow peas and rice, sprinkle with white pepper. Pour the soup into bowls; sprinkle with green onions.

Asian Shrimp Soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 35 minutes
  • Calories: -
  • Difficulty: Easy

If you like Asian shrimp stir-fry, then you will certainly love the aromatic soup prepared on its basis. Onions, carrots, ginger, shiitake mushrooms and pieces of ham are quickly fried in peanut butter with frequent stirring, then everything is poured with chicken broth, and shrimps are boiled in the soup. Top with blanched snow peas in pods, boiled rice and serve, sprinkled with fresh spring onions. The soup tastes spicy and multifaceted, like in a Chinese restaurant.

Ingredients

Directions

  1. In a medium saucepan, bring water to a boil. Add the snow peas and cook until crispy and soft, about 4 minutes. Fill a bowl with ice water. Drain the peas and put them in an ice bath to cool immediately; drain the water. In a small bowl, combine cornstarch, soy sauce, sesame oil, and 1/4 cup. water
  2. In a cauldron or heavy-bottomed saucepan, heat the peanut butter over high heat. Add the white onions, ginger, carrots, sugar and 3/4 teaspoon. salt; fry for 1 minute. Add mushrooms and ham and cook for 1 minute. Add rice wine, broth, and 2 tbsp. water and bring to a high boil. Add the shrimp and cook, stirring occasionally, until they turn pink, about 1 minute. Stir in cornstarch mixture and stir into soup; simmer until the soup thickens slightly, about 2 minutes. Stir in snow peas and rice, sprinkle with white pepper. Pour the soup into bowls; sprinkle with green onions.

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