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  • Recipes
  • Dish type
  • Soup

This soup is not only delicious, it's also quick and easy to make. Perfect for the cold winter months.

7 people made this

IngredientsMakes: 4 - 6 servings

  • 225g cream cheese
  • 115g butter
  • 100g chopped spring onions
  • 1 (295g) tin condensed cream of mushroom soup
  • 1 (295g) tin condensed cream of celery soup
  • 1 (340g) tin sweetcorn, drained
  • 450g cooked prawns
  • milk, as needed

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. In a stock pot, slowly melt cream cheese and butter over low heat. Add spring onions and simmer 10 minutes. Stir in mushroom soup, celery soup and sweetcorn. Simmer 5 minutes.
  2. Stir in milk to desired consistency. Begin with 125ml of milk and add more if needed. Soup will be thick. Add prawns and heat thoroughly.

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Easy Thai Shrimp Soup

I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a bit costly so this homemade coconut curry soup comes in very handy. And it tastes a million times better too.

Best of all, it’s so easy to make, and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip your usual Thai take-out and indulge in this budget-friendly version instead!


Brazilian Shrimp Soup

Now I’m a 100% certified soup person. There’s just something about the flavors you can develop in all the different varieties that are out there. Sometimes I feel that tomato soup, a western classic, is missing a little something. And recently I’ve learned that that something is shrimp! If you’ve never sampled this Brazilian classic then I am about to be your favorite person this side of the Northern Hemisphere.

With bright tomato and lemon, plump and juicy shrimp, and creamy coconut milk, this soup will warm you from the inside out. So let’s get this soup sizzlin’!


Prawn Noodle Soup with Prime Ribs in Slow Cooker (排骨虾面汤)

“Prawn noodle soup with super tender pork ribs in slow cooker”

It has been years since I first made prawn noodle soup (see my homemade Prawn Noodle Soup recipe). It is so simple to cook and devour on your very own “home-taste” prawn noodles. Moreover, prawn noodles are definitely healthier choice than having curry laksa noodles.

This time, I cooked a slightly more ‘complicated’ version of prawn noodle soup, with pork ribs added, too. Steps remained, but the soup base was cooked with additional ingredients which makes the soup a special one. It was adapted from recipe of Ms. Yvonne Soh, which has been featured under Taste column of The Sunday Times last week (thanks). The mention of “using cloves, star anise and black peppercorn” in prawn noodle recipe caught my eyes. Never thought that these spices will go along with prawn flavoured broth, so I thought I should give it a try!

Yes, it turned out fabulously. I love the taste of soup with a hint of dried anchovies and spices. The intense flavour in the soup was enhanced by slow cooking method. As I need to work, and wish to cook the ribs till very tender which can be achieved only by hours of cooking. I cooked it first in the wok, and then, transferred over to slow cooker, early in the morning before leaving the house. Goodness! The pork ribs were so tender which almost melt in the mouth. To me, it taste better than the outside stores.

If you ask me if there would anything to be commented, I would say….. 2 teaspoons of brown sugar might be a little too sweet. If you prefer more briny taste, reduce the sugar adding to 1 teaspoon instead, as desired. Other than that, this prawn noodle soup is a near perfect creation.

It might look deceptively complicated to cook, but it wasn’t the case at all. Simple steps with ingredients easily available at the supermarkets or wet markets. You, too, give it a try!

Ingredients
24 medium – large prawns *(Do not discard prawn heads and shells)
300 grams of prime pork ribs
50 grams of dried anchovies aka ikan bilis (Chinese translation: 江鱼仔)

3 cloves of garlic, crushed and coarsely chopped
1 star anise (八角)
4 dried cloves aka Syzygium aromaticum (丁香) *see right pic
6 black peppercorns

1 tablespoon of dark soy sauce
2 teaspoon of brown sugar
1 teaspoon of salt
1 teaspoon of ground white pepper
4 tablespoon of cooking oil
5 cups of water (about 1000 – 1200ml)

300 grams of yellow noodles
200 grams of rice vermicelli aka bee hoon
50 grams of Kangkong vegetables aka Water convolvulus (空心菜)

50 grams of bean sprout (optional)

Garnish:
Fried shallot
Fresh chillies, julienned

1) Wash and shell prawns with tail remained intact. Cut a deep slit at the back of the prawns to devein, and keep them refrigerated to reserve for later. Then, trim prawn heads. Set aside the heads and shells for use in boiling soup base.

2) Blanch the pork rib by placing the pork ribs in a large sieve/ strainer, and pour hot water over it slowly. Reserve ribs for later.

3) Heat wok with 2 tablespoon of oil over high fire. Place and stir fry prawn heads and shells for about 5 minutes, or until shells turn deep orange and strong fragrant.

4) Reduce heat to medium fire before adding dried anchovies and brown sugar to the shells, continue to stir fry for 3 minutes. Add garlic and stir fry for another 3 minutes.

5) Add water to the mixture, return to high heat to bring to a boil. When boiling, add in star anise, cloves and black peppercorns. Let it boil for 2 minutes before adding dark soy sauce and pepper. Mix all ingredients well, before heat off. Transfer all ingredients together with broth to a slow cooker. Add in the blanched pork ribs, too.

6) Set slow cooker to auto/ low shift. Let the prawn soup and ribs simmer in slow cooker for as long as desired, till you are ready to serve your dinner.

7) About 10 minutes before serving, stir in salt. Scope out and discard the shells, anchovies and any surface scum.

8) Thinly slice/ chop shallots, and fry in 2 tablespoon of oil over medium fire, until browned. Immediately remove from wok, and drain on kitchen towel. *Do not over-fry to allow standing time. Reserve for garnishing later.

9) Return prawn meat from refrigerator, and blanch the prawn meat with boiling water till pinked. Removed and set aside. Discard and change to another pot of boiling water, blanch noodles and kangkong (and bean sprout) for about 2 minutes. Remove noodles and vegetables with a sieve/ strainer, and plunge into a large pot of cold/ iced water for 5 seconds. Then, return to the hot water again for another 5 seconds. This is to let the noodles remain springy and a little chewy (Chinese called it: 过冷河). Drain and divide into 4 bowls.

10) Add cooked prawns and ladle broth into each bowl of noodles. Garnish with shallots (and hot chili). Serve hot.

No slow cooker? If you are not intend to use a slow cooker, skip the transfer! Simply remain with wok and let the stock simmer for 1 hour, or until pork ribs are softened.

A bowl of prawn noodle soup with prime pork ribs counts about 370kcal.

Tips: Heads and shells from 24 prawns are needed for the soup base. However, if 24 prawn meat to be consumed are too much for 3 – 4, store the unused prawn meat for future cook or other dishes. Alternatively, “save” prawns shells/ heads gradually over 2 – 4 weeks. if you do not wish to get so many prawns at one time. Store the shells/ heads in a large zip-log bag and freeze it (in the freezer). Simply thaw the shells/ heads 30 minutes before cooking this dish.
* For easy removal of prawn shells and dried anchovies in the broth after cooked, you may first put the ingredients in a disposable soup bag, boil the broth with the soup bag of ingredients.
* Alternate way of handling prawn meat: Prawn meat may also be cooked first, before storing in the refrigerator. Blanch the prawn meat in boiling water till pinked, after removal of shell & head, and deveined (in step 1). Then, store cooked prawn meat in the refrigerator. Cooked prawn meat can be taken out from refrigerator at step 7. Just plunge the required amount of prawn meat in the soup for 30 seconds (to warm it up) before serving it on bowl(s).


Singapore Prawn Noodle Soup 新加坡式虾面汤

In my earlier facebook post, I had mentioned a mystery prawn recipe that I will be posting. And here you go !! It’s this authentic Singapore Prawn Noodle Soup !! A famous bowl of prawn noodle soup can be as expensive as $10 a bowl, and that’s for one serving only. So what’s better than cooking this on your own where you can serve many from one huge pot of prawn soup stock and you can have as much as double or even triple helpings as you desire.

I have to say, the prawn soup is really soooo good that the house is overwhelmed with the aroma of the soup. It’s so rich from the sweetness of the prawns and you simply tell from this home cooked version to those sold commercially. The real authentic sweetness from the prawns stock vs MSG. Painstakingly broiled from scratch and a whopping 1kg of prawns shells that has been kept since 3 weeks ago. Every time I had some fresh prawns from PurelyFresh, I would peel and use the prawns meat and keep the heads and shells of the prawns, washed them clean and freeze them. All for this purpose today.

If you have approximately 3 hours to spare, do cook up this on your own. I have to say it’s so freaking tasty that you will have no regrets spending that much of time on it. And everyone in the household would just be wanting for more of … the prawn soup for sure !

Step 1 : Cut the radish and carrots into chunks and together with the pork ribs, boil them in a pot with 2 litres of water and simmer for 1 hour. (Note the water level in the pot.)

Step 2 : In another deep frying pan, heat up the cooking oil and stir fried the whole garlics till fragrant. Add the prawn heads and shells and stir fried till the shells turn slightly reddish.

Step 3 : Add 2 tbsp of fish sauce and 1 tsp of garlic powder and stir fried till aromatic.

Step 4 : Add dash of pepper and salt and stir fried till all the prawns heads and shells turn reddish.

Step 5 : After 1 hour of simmering of the pork broth from Step 1, add 50g of rock sugar cubes. Add the cooked prawns heads and shells subsequently. Add more water to the original water level from Step 1.

Step 6 : Add 1 tsp of chicken powder and collagen stock (if using). From time to time, I will prepare a huge pot of collagen stock (from pork skin and pork bones) and had it chilled (It will turn jelly liked after chilling). So whenever I needed to prepare some dishes, I will add a slice of it.

Simmer for a further 1 hour.

Step 7 : Blanch the prawns in some boiling water. Drain and set aside.

Step 8 : Blanch the yellow noodles and kway teow (rice noodles) in boiling water. Drain and set aside.

Step 9 : After the soup stock is ready, drain away the prawns heads and shells, carrots and radish and pork ribs separately.

Step 10 : Now we are ready to prepare the prawn noodle soup with the following ingredients. Slice the fish cake, wash and drain the spinach.

Step 11 : Blanch the prawns, noodles, fish cake, spinach and pork ribs in the prawn soup stock for approximately 1 minute. Dish and serve with fried shallots and chilli powder.


How to make Malaysian-style prawn laksa in 10 minutes

Simply heat up a little sesame oil in a sauce pan (or, if you prefer, a non-stick frying pan or wok) and cook off around 1 tbsp of Thai yellow curry paste to allow the spices to bloom, stirring continuously.

Next, add the coconut milk, boiling water, peanut butter, red chilli and a pinch of sugar. Bring to a simmer.

Add the noodles to the pan, breaking them up to distribute them among the other ingredients. You can use dry or pre-cooked egg, ramen or rice noodles. I used these pre-cooked ramen noodles and they worked particularly well.

Tip the prawns, mangetout and pak choi into the pan and stir to combine. You can add different kinds of veg too if you like I added some baby corn, which worked quite well. Cook for a further three to four minutes, until the prawns and noodles are cooked throughout.

Add the lime zest, soy sauce and a squeeze of lime juice. Taste and season with salt and pepper, adding more lime juice to taste.

Divide the laksa between the bowls and garnish with the remaining red chilli, along with any other toppings of your choice. Popular laksa toppings include hot mint (a.k.a &lsquolaksa leaves), fudgy half-boiled eggs, sliced spring onion or cucumber and red chilli.


Gordon Ramsay's Hot & Sour Prawn Soup

800 ml chicken stock 1-2 large red chillies 3 cm piece ginger, peeled 2 lemongrass stalks 4 tbsp fish sauce, to taste 3-4 tbsp lime juice, to taste 1 tbsp caster sugar Freshly ground black pepper 100 g shitake mushrooms, chopped 250 g raw prawns, shelled and de-veined Small bunch of corriander 1. Put the stock in a pot and bring to a simmer. Slice the chillies in half lengthways, roughly chop the ginger and lemongrass and add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. Simmer for a few minutes until the stock is fragrant. 2. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth. 3. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.
  • 75g/3oz frozen raw king prawns
  • 300ml/10½fl oz vegetable stock, made with ½ stock cube
  • 1 spring onion, chopped
  • 1 red chilli, finely sliced
  • 4 button mushrooms, thinly sliced
  • ½ lime, juice only
  • 1 tbsp fish sauce
  • 1 tsp brown sugar (demarara is good)
  • small bunch coriander, leaves picked

Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes.

Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute.

Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.

Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves.


Ratings & Reviews

Shrimp Dip Recipe

I loved this recipe. Served with bland crackers to get the flavor. I also added a small can of baby shrimp to the dip

Excellent dip

I always make this for Christmas Eve. I have a few tweaks to the recipe. Being from Baltimore, I skip the hot sauce and had a little horseradish also I make a double batch and add a pound of Old Bay S teamed Shrimp chopped. Before serving I sprinkle Old Bay on top and it is a crowd pleaser.

Serve Warm

I've first made this recipe for over 40 years ago. At that time they had a frozen soup and it was far superior to today's canned soup. I always add a can (4 oz) of tiny shrimp and serve it warm with M elba Toast for dipping..

Shrimp Dip

Not very good, no one ate it except for me.

Shrimp Dip

I've been making shrimp dip for a couple of decades. I use the soup and cream cheese as suggested with a little bit of modification: 1.Chill the can of soup in the refrigerator for at least 6 hours or oernight 2. The day you make the dip soften cream cheese for a couple of hours, then beat cream cheese in bowl until smooth but do not overbeat,then remove soup from fridge and mix it in the bowl slowly. I add a few squirts of lemon and garlic salt to taste, either eat right away or cover and place in fridge until ready to serve.

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  • 12 ounces fresh or frozen large shrimp, peeled and deveined
  • 4 green onions
  • 2 teaspoons canola oil
  • 2 medium carrots, peeled and thinly sliced
  • 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 2 cups water
  • 1 cup shelled sweet soybeans (edamame)
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon crushed red pepper (Optional)
  • 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
  • 1 Slivered green onions

Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.

In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms cook for 5 minutes, stirring occasionally. Add ginger and garlic cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.

Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.


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