Best 7 Asian Shrimp And Chicken Noodle Soup Recipes

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In the realm of culinary delights, where flavors dance and aromas awaken the senses, embarked on a journey to discover the ultimate panacea for your taste buds. We present to you a voyage into the realm of Asian shrimp and chicken noodle soup. This tantalizing concoction is a symphony of textures, a blend of spices, and a promise of satisfaction. So, let us embark on this culinary expedition, exploring the secrets of this coveted recipe.

Let's cook with our recipes!

ASIAN SHRIMP NOODLE SOUP



Asian Shrimp Noodle Soup image

This asian shrimp noodle soup is a twist on the classic chicken noodle soup. It's quick and easy, but remember that much of the flavor will depend on the stock that you use, so use a stock that you like.

Provided by Meredith Laurence

Categories     Soups

Time 1h25m

Number Of Ingredients 15

24 large shrimp (unpeeled)
4 cups vegetable stock
1 tablespoon vegetable oil
1 red onion (sliced)
2 carrots (cut into julienne strips)
2 ribs celery (sliced on the bias ¼" thick)
2 cloves garlic (minced)
2 tablespoons grated fresh ginger
½ - 1 red chili pepper (halved)
2 15-ounce cans coconut milk
½ pound rice vermicelli noodles
1 tablespon soy sauce
3 scallions (sliced)
¼ cup fresh cilantro leaves
1 lime (cut into wedges)

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.

Nutrition Facts : Calories 781 kcal, Carbohydrate 70 g, Protein 14 g, Fat 52 g, SaturatedFat 45 g, Cholesterol 90 mg, Sodium 1393 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

ASIAN SHRIMP SOUP



Asian Shrimp Soup image

"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 ounce uncooked thin spaghetti, broken into 1-inch pieces
3 cups plus 1 tablespoon water, divided
3 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons sliced green onion

Steps:

  • Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

SHRIMP 'N' CHICKEN NOODLE SOUP



Shrimp 'n' Chicken Noodle Soup image

Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup chopped sweet onion
3 green onions, sliced
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons olive oil
2 teaspoons minced garlic
3/4 cup frozen cooked salad shrimp, thawed
1 teaspoon dried rosemary, crushed
1/4 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) chicken broth
1 cup cubed cooked chicken
1 package (3 ounces) chicken ramen noodles
2 tablespoons crumbled cooked bacon, optional

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.

Nutrition Facts :

CHINESE CHICKEN AND SHRIMP NOODLE SOUP



Chinese Chicken and Shrimp Noodle Soup image

Make and share this Chinese Chicken and Shrimp Noodle Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless chicken pieces
1 large onion, finely chopped
4 cups water
2 lbs cooked large shrimp, shelled
1/2 lb mushroom, sliced
1 cup cellophane noodle (thin rice noodles ok substitute)
1 teaspoon soy sauce
2 tablespoons oil
4 green onions, finely sliced
3 cloves garlic, crushed
1/2 teaspoon ground coriander
salt (to taste)

Steps:

  • Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
  • Remove chicken from pot and allow to cool, then remove the meat from the bones.
  • Cut the meat into long thin slivers, and discard bones.
  • Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
  • Add the noodles and the soy sauce and cook 5 minutes more.
  • Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP



Angela's Asian-Inspired Chicken Noodle Soup image

My quick and easy chicken soup recipe. So easy, your kids can make it.

Provided by Angela DeMahy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 cups water
1 (3 ounce) package chicken-flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil

Steps:

  • Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 15.4 g, Cholesterol 52.5 mg, Fat 6.7 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.6 g, Sodium 287 mg, Sugar 1.3 g

SPICY ASIAN CHICKEN AND SHRIMP SOUP



Spicy Asian Chicken and Shrimp Soup image

This is an excellent chicken soup recipe with an asian flair. The lime and cilantro really stand out. However, this soup needs to be eaten fresh. Does not reheat/store well.

Provided by Valerie in Florida

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 (48 ounce) can chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin strips
1/2 lb fresh shrimp or 1/2 lb frozen shrimp, peeled and deveined
3 tablespoons cornstarch
1 cup shiitake mushroom
1 cup snap peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest
1 cup bean sprouts
2 tablespoons chopped fresh cilantro

Steps:

  • Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
  • Meanwhile, toss chicken with cornstarch until it is completely coated.
  • Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
  • Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
  • Let soup stand 5 minutes before serving.

Tips:

  • Use fresh ingredients whenever possible. This will give your soup the best flavor.
  • Don't be afraid to experiment with different vegetables. Any type of vegetable can be used in this soup, so feel free to add your favorites.
  • Be careful not to overcook the shrimp and chicken. They should be cooked through, but not tough.
  • Serve the soup immediately. This will prevent the noodles from becoming soggy.
  • Garnish the soup with your favorite toppings. Some popular options include green onions, cilantro, and crushed red pepper flakes.

Conclusion:

This Asian shrimp and chicken noodle soup is a delicious and easy-to-make meal that is perfect for a quick and healthy lunch or dinner. With its savory broth, tender shrimp and chicken, and variety of vegetables, this soup is sure to please everyone at the table. So next time you're looking for a comforting and flavorful soup, give this recipe a try!

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