Best 7 South Beach Thai Shrimp Soup With Lime And Cilantro Recipes

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Prepare to tantalize your taste buds with a culinary journey to Southeast Asia as we explore the vibrant flavors of "South Beach Thai Shrimp Soup with Lime and Cilantro." This delectable soup boasts a harmonious blend of spicy, tangy, and aromatic ingredients that pay homage to the vibrant street food culture of Thailand. Get ready to dive into a symphony of flavors that will leave you craving more with every spoonful.

Here are our top 7 tried and tested recipes!

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO



South Beach Thai Shrimp Soup With Lime and Cilantro image

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

THAI SHRIMP SOUP WITH LIME AND CILANTRO



THAI SHRIMP SOUP WITH LIME AND CILANTRO image

Yield 4

Number Of Ingredients 10

• 1 tablespoon canola oil
• 3 tablespoons minced fresh ginger
• 1 small onion, thinly sliced
• 5 cups lower-sodium chicken broth
• ¼ teaspoon red pepper flakes
• 1 (11/2-pound) head Napa cabbage, thinly sliced (about 3 cups)
• 2 tablespoons Asian fish sauce
• 2 teaspoons grated lime zest
• ¼ cup fresh lime juice
• ½ cup chopped fresh cilantro (optional)

Steps:

  • Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil. Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice; cook just until shrimp turn pink, about 1 minutes. Serve hot, sprinkle with cilantro, if using.

THAI SHRIMP SOUP



Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

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.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)



Thai Shrimp Soup (South Beach Diet Phase 2) image

From newest book. Haven't tried. This tangy, spicy soup is made with classic Thai ingredients that are easy to find. Look for both chili-garlic sauce and Asian fish sauce in the specialty food section of most large supermarkets. If you have leftovers, simply whisk when reheating.

Provided by Lizzie Rodriquez

Categories     Clear Soup

Time 40m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 10

4 cups low sodium chicken broth
4 tablespoons fresh lemon juice
2 scallions, white and green parts thinly sliced and keep separate
1 inch fresh ginger, thinly sliced
1 serrano peppers or 1 jalapeno pepper, quartered lengthwise
14 ounces light coconut milk, can
1 lb large shrimp, peeled and deveined
2 plum tomatoes, quartered and chopped, with their juices
2 teaspoons chili-garlic sauce
2 teaspoons fish sauce

Steps:

  • In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
  • Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
  • Remove pan from the heat, divide into 4 bowls, and serve.

Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 143.2, Sodium 953.8, Carbohydrate 6.9, Fiber 0.7, Sugar 1.8, Protein 20.9

SHRIMP, CILANTRO AND TAMARIND SOUP



Shrimp, Cilantro and Tamarind Soup image

Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.

Provided by Nik Sharma

Categories     dinner, lunch, weekday, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
1/4 cup tomato paste
1/2 teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced

Steps:

  • Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
  • Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
  • Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

THAI LIME SHRIMP & NOODLES



Thai Lime Shrimp & Noodles image

The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 cup minced fresh basil
3 tablespoons lime juice
4 teaspoons Thai red chili paste
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
12 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
1 can (14-1/2 ounces) chicken broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons grated lime zest

Steps:

  • Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

SPICY THAI SOUP WITH LIME SHRIMP



Spicy Thai Soup with Lime Shrimp image

Provided by Wendy Giman

Categories     Soup/Stew     Ginger     Shrimp     Curry     Sweet Potato/Yam     Healthy     Lime Juice     Self

Yield Makes 2 servings

Number Of Ingredients 9

1 1/4 cups Mashed Sweet Potatoes
1 cup Onion and Garlic Mix
1 1/2 cups low-sodium chicken broth
1 teaspoon green curry paste
1/2 teaspoon ground ginger
1 cup Lime Shrimp
1 cup frozen peas
Juice of 2 limes, divided
Slices from 1/2 lime

Steps:

  • Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
  • Quick tip:
  • While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
  • Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
  • To reheat:
  • Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.

Tips:

  • Use fresh ingredients: Fresh shrimp, lime juice, cilantro, and other ingredients will give your soup the best flavor.
  • Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan or they will steam instead of sear.
  • Cook the shrimp until they are just opaque: Overcooked shrimp will be tough and chewy.
  • Use a good quality fish sauce: Fish sauce is a key ingredient in Thai cuisine. Make sure to use a good quality fish sauce that is not too salty or fishy.
  • Taste the soup as you go: Adjust the seasonings to your liking. You may want to add more lime juice, fish sauce, or chili peppers.
  • Serve the soup hot: Thai shrimp soup is best served hot, garnished with lime wedges and cilantro.

Conclusion:

This South Beach Thai shrimp soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The soup is packed with flavor, thanks to the combination of shrimp, lime juice, cilantro, and other spices. It is also very nutritious, as it is low in calories and fat and high in protein and vitamins. If you are looking for a healthy and flavorful soup recipe, this South Beach Thai shrimp soup is a great option.

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