ASIAN SOUP RECIPES RECIPES

Name: Speedy spiced prawn soup
Total time: 20 min
Yield: 4
Ingredients: 250 g small frozen cooked peeled prawns from sustainable sources; 150 g basmati rice; 8 spring onions; 2 heaped tablespoons korma curry paste; 1 x 400 ml tin of light coconut milk

SPEEDY SPICED PRAWN SOUP | SEAFOOD RECIPES | JAMIE OLIVER ...

Speedy spiced prawn soup | Seafood recipes | Jamie Oliver ... image

Total Time 20 minutes

Yield 4

Number Of Ingredients 5

Ingredients

250 g small frozen cooked peeled prawns from sustainable sources
150 g basmati rice
8 spring onions
2 heaped tablespoons korma curry paste
1 x 400 ml tin of light coconut milk

Steps:

1. Place the prawns in a bowl of cold water so they start to defrost.
2. Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
3. Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
4. With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
5. When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

Nutrition Facts : Calories 321 calories, FatContent 13.1 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 16.1 g protein, CarbohydrateContent 36.2 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 1.2 g salt, FiberContent 2 g fibre

ASIAN CHICKEN NOODLE SOUP RECIPE | FOOD NETWORK

Asian Chicken Noodle Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Nutrition Facts : Calories 184 calorie, FatContent 2 grams, SaturatedFatContent 0.4 grams, CarbohydrateContent 21 grams, FiberContent 1 grams, ProteinContent 18 grams

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